Every afternoon tea time, I always want to have a dessert. Muffins can be said to be one of the most popular desserts in recent years. From street vendors in alleys to well-known chain coffee shops, all kinds of muffins are launched to attract customers. It is really fascinating. Can't stand it! Although we all call them "muffins", muffins from different countries have great differences in texture and taste. Which kind of muffins do you eat most often?
American Muffin Pancake
Layered American pancake can be made in a pan.
The muffins sold in general fast food stores are American muffins. The method is to pour the batter on a pan and fry. It is simpler to make and more plain in appearance.
It is usually topped with honey, maple syrup or jam, and can also be served with salty points such as whipped cream, fruit or bacon, sausage or scrambled eggs; some people will stack thin American muffins in layers and cut them with a knife and fork. Come and enjoy, it can enrich the taste!
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Belgian Waffle
Belgian muffins, also known as waffles and lattice muffins, are baked under pressure using a muffin machine with a checkered top and bottom sides, so that the baked batter is grid-shaped, and the taste is much crisper than American muffins. Waffle is divided into "Liege Waffle" and "Brussels Waffle":
Liege Waffle
The yeast batter with high oil content is used, the texture is relatively solid, and the shape is mostly irregular and round. A major feature of Liege muffins is that a lot of pearl sugar is added to the batter. This sugar will not melt after baking, so that the outer skin of Liege muffins is crispy, and the inner layer has a thick milky fragrance. Granules of pearl sugar. Liege muffins are sweet enough that they usually don’t need to be paired with sauces, but there are also many people who pour sauces on top of the muffins, arrange toppings, or add fillings directly to the batter and bake together. It is also a very creative way of eating.
Brussels Waffle
Traditionally rectangular grid-shaped Brussels muffins, the biggest feature is that a large amount of whipped egg whites are added to the batter, which makes the thick muffins taste fluffy and dense, because unlike Liege muffins, pearl sugar is added, which is sweeter. Light, many people enjoy it with whipped cream, jam, chocolate sauce or ice cream.
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English muffins Scone
English muffins are also called scones, which can be seen in European bakeries. Although they are called muffins, their shape and taste are quite different from ordinary muffins. Unlike other muffins, scones use batter, mainly It is baked by mixing butter and flour, the skin is crispy, the inner layer is firm, and the aroma of flour can be felt in the mouth. Scones are divided into sweet and savory. In addition to serving as breakfast, scones are also a common snack in English afternoon tea. Generally, sweet scones are served with cream, or they can be cut open and spread with jam and sprinkled with icing sugar.
Dutch Skillet Muffins Dutch Baby
Many people think that Dutch iron pan pancakes come from the Netherlands. In fact, Dutch is the name of the ancient country of Germany. Dutch Baby is a "smaller German muffin" extended from German muffins.
Recently, the very popular Dutch iron pan muffins use a thinner batter, and do not use leavening agents such as baking powder or baking soda. The muffins that have just been baked will expand higher around them, and then slowly lose their gas; the outer layer is golden and crispy when eaten. Fragrant, soft and dense inside, moister than other types of muffins, the general way to eat it is to sprinkle powdered sugar or cinnamon powder on top and pair it with fresh fruits. The smooth taste is like melted pudding, very charming!
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Pancakes hotcake
Thick pancakes have both the taste of cake and the aroma of pancakes. They have become very popular in the dessert market in recent years. Many people confuse thick hotcake with French dessert soufflé, but the production methods and taste of the two are quite different.
Hotcake, also known as Japanese pancake or hot cake, is made on a pan like American Pancake, but compared to the thin and flat shape of Pancke, the thick pancake is a thick piece as its name suggests, so you need to use it when frying Round molds can be perfectly formed, and the production process is more time-consuming than other muffins, and it is also prone to failure; it should be noted that after pouring the batter into the mold, you must wait patiently for the batter to be cooked before starting the pan, otherwise the muffins may collapse , it is not soft enough to eat.
