perfect muffins
Sure, you’ve been told a thousand tips for making perfect waffles, but in the end they never turn out the way you want them to. American experts have a foolproof method for waffles, they call it the Waffle Method, and we’re bringing you these 8 tips based on that. Follow these requirements strictly and we guarantee you perfect waffles.
Use cold butter
1. Use cold butter. If the dough is too soft, the remaining dough will be very runny and won’t have the typical waffle dome shape. The solution is to use cold butter and cut it into small pieces. Take it out of the refrigerator about 10 minutes before using so it’s controlled but still ice cold.
Cream butter and sugar until smooth
2. Beat butter and sugar until creamy. It involves beating the butter for two to three minutes (until soft), then gradually adding the sugar, whisking constantly. Continue stirring for 5 to 7 minutes until the mixture becomes very light and acquires a very light color with a slight sheen to the surface.
It is recommended to stop a few times and use a spatula to bring down any mixture remaining on the edges. Once we’ve made the butter, we’ll add the eggs and dry ingredients.
Mix flour and yeast thoroughly
3. Mix flour and yeast thoroughly. This ensures even distribution of yeast (so all waffles will rise evenly). It is also important to sift the entire mixture. This will help aerate the dough and make it fluffier. Remember, the goal is to make the dough thick enough so that the muffins rise well (the more flour, the more they rise) and be able to accommodate the fruit or chocolate chips we want to include (if not, they just go bottom).
Mix all dry ingredients
4. Mix all dry ingredients. Put the self-raising flour, cocoa powder, vanilla powder, nuts, chocolate chips, etc. into a bowl and stir well, then add to the creamed butter and sugar.
Do not over mix the dough
5. Do not over mix the dough. Mix until the flour is well mixed, and that’s it. If you beat it too much, the muffins won’t rise. A good tip is to do it by hand, switching from the machine at this point in the recipe.
Let the dough rest
6. Let the dough rest. It doesn’t hurt to put the finished dough in the refrigerator for a few minutes (before transferring it to the molds), as the flour will hydrate well and the cold dough will help shape it.
Use a non-stick pan
7. Use a non-stick pan. It’s better than paper capsules. Of course, grease both the crevices and the surface with butter, as spilled dough will easily stick to them.
Do not fill more than 3/4 of the mold
8. Do not fill more than 3/4 of the mold. This tip is very important because if you don’t leave room for the muffins to rise inside the mold, the dough will immediately spill to the outside and not rise, and you won’t get the desired dome.
Take control of your oven
9. Control the oven. The important thing is that the temperature is high, between 200°-220°. This way, the outside of the waffle sets immediately, while the center continues to grow in a volcano shape and form the desired peaks (remember to preheat the oven a few minutes in advance). Check that the tray is in the center of the oven and place a silicone sheet under the tray (so that the bottom doesn’t burn or overcook).
basic ingredients
10. The basic ingredients for 12 muffins must be: 230 g wheat flour / 50 g unsweetened cocoa / 150 g sugar / 1 bag of yeast / 2 natural Greek yogurt / 80 g butter / 2 eggs / 6 tablespoons whole milk / 1 teaspoon vanilla extract/1/2 teaspoon salt/chocolate chips, jam, nuts…