Baking quick questions

earwig

thanks for that i will add a little salt to the mix

nesssie1702

I hope that your cake's turned out well? Using unsalted butter shouldn't make too much of a difference.

turfy6

I regularly make pastry and have found this recipe works for me;

9 0z plain flour, 4 1/2 oz marj or butter, and one beaten egg. Rub the fat into the flour and then gradually add the egg. Place the pastry in some cling film and leave in the fridge for at least 1 hour. Remove after one hour and roll out between two pieces of cling film (really works) roll into flan tin once again place in the fridge for a further half an hour. Place some cling film or parchment paper over the pastry and fill with baking beans bake for five ins, then remove the beans and bake for around15 - 20 mins then remove and fill your pastry case with your filling. Bake as normal.

jasmine33

Can I make up a muffin mix and store it in the fridge for a couple of days? If so, do I have to get it up to room temp or can I just use it straight from the fridge?

Penelope_Penguin

I wouldn't recommend it As soon as the liquid hits the raising agent, it gets to work. Afetr 2 days, it'll have lost all its powere and they probably won't rise. It only takes a few minutes to knock up the batter

Penny. x

thriftlady_2

I wouldn't recommend it either for the same reasons.

What you could do though is store the dried ingredients in a covered container. Then just combine fat, milk and egg and mix the liquids with the dry.

This is quite useful if you want to get a batch made for breakfast. In fact you could store the liquids ready-mixed ina bowl in the fridge overnight.

mrs_baggins

I would have thought so too but I have got a recipe from a US site called 30 day muffin mix and they reckon you can keep it in airtight container in fridge for 30 days. Have not tried it yet though so cant vouch for it

bizzylizzy

I have found a recipe for blueberry muffins on a BBC website which tells you to put the mixture in the fridge for at least an hour, but preferably overnight. But I have seen posts on here saying they have to be cooked as soon as they are made
I haven't made these before, and really don't want to waste the blueberries I have just bought. What do all you experienced muffin bakers think?

Also, I don't have a muffin tin, just the normal bun tins. Can I make muffins in normal cake cases in the bun tins? If so, how much mixture in each case - do they rise a lot?
Thank you!

the_little_one

Hiya
I'm a regular muffin maker - using the BBC website recipe!

I find that if you put the mixture in the fridge the muffins tend to rise a little bit more, not sure why I assume it's because of the air in it - similar to making yorkie pud mixture.

Anyhoo, I've made the muffins straight away and also only leaving the mixture in the fridge for an hour or so, and to be honest there isn't much of a difference!
In my experience they rise about two inches - not like the whoopers that you find in the shops! (thats using the mixture evenly in a 12 muffin tin)
Hope this helps x

Penelope_Penguin

bizzylizzy wrote: »

I have found a recipe for blueberry muffins on a BBC website which tells you to put the mixture in the fridge for at least an hour, but preferably overnight. But I have seen posts on here saying they have to be cooked as soon as they are made
I haven't made these before, and really don't want to waste the blueberries I have just bought. What do all you experienced muffin bakers think?

Also, I don't have a muffin tin, just the normal bun tins. Can I make muffins in normal cake cases in the bun tins? If so, how much mixture in each case - do they rise a lot?
Thank you!

I always make muffins as soon as I've added the wet ingredients to the dry

I once made muffins in bun tins and they were dry and horrid :eek: I then saved up for a muffin tin and haven't looked back

I'll add this to the Baking Quick Questions thread to keep ideas together.

Penny. x