Comments on: Is it a cupcake or a muffin??? http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 07:01:16 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: ruby http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin/comment-page-1#comment-136375 ruby Fri, 10 Oct 2008 04:02:00 +0000 http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin#comment-136375 cake is done using the creaming method or foaming method where the first stage is devoted to properly incorporating air into the mixture. Blending method results to quick bread products such as muffins. the resulting crumb for blending method made products such as muffin is supposedly crumbly (assuming the baker did not overmix the batter or it will be tough and really tight...gummy as well). as opposed to a cupcake or cake, you can take the piece out as a whole and wouldnt crumble (but not tough) as compared to products made through the blending method. The book you cited mentioned cake flour. Cake flour is especially capable of providing the fluffiness to the cake because of the bleach in cake flour. Bleaching agent specific to cake flour production is chlorine, which deteriorates gluten and thus the starches have higher tolerance to high ratio of liquid in the batter. Chlorination of flour is now banned by the European Union because of its health risks to consumers. All cake flours are bleached; if it is not bleached, then it is simply pastry flour (Pastry and Cake flour come from Soft Wheat...cake flour undergoes further processing - bleaching). Cake flour is also ideal for recipes such as the pound cake (the dummified recipe you mentioned) which has high ratio of liquid and sugar to flour in the batter. Speaking of high ratio liquids, most of the cakes we have commercially available and mass produced contain high-ratio hydrogenated fat that has transfatty acid. The high-ratio shortening has the ability to emulsify more liquid into the batter with little quantity of stabilizer such as flour necessary, thus minimizing the cost of the baked products. Let's educate Filipino consumers on what they are taking in. High ratio products taste good but consumers should be aware. Just like consumer advisories reminding customer's about health risks associated with eating raw or undercooked products, consumers should also know the potential risks with widely utilized ingredients present in what they are eating. So even if in the end consumers still choose products containing those, it may be a health-wise sound choice, but at least, it was an informed decision for them to make. Sources: How Baking Works by Paula Figoni On Food and Cooking by Harold McGee Baking and Pastry Book The Culinary Institute of America cake is done using the creaming method or foaming method where the first stage is devoted to properly incorporating air into the mixture. Blending method results to quick bread products such as muffins. the resulting crumb for blending method made products such as muffin is supposedly crumbly (assuming the baker did not overmix the batter or it will be tough and really tight…gummy as well). as opposed to a cupcake or cake, you can take the piece out as a whole and wouldnt crumble (but not tough) as compared to products made through the blending method.

The book you cited mentioned cake flour. Cake flour is especially capable of providing the fluffiness to the cake because of the bleach in cake flour. Bleaching agent specific to cake flour production is chlorine, which deteriorates gluten and thus the starches have higher tolerance to high ratio of liquid in the batter. Chlorination of flour is now banned by the European Union because of its health risks to consumers.

All cake flours are bleached; if it is not bleached, then it is simply pastry flour (Pastry and Cake flour come from Soft Wheat…cake flour undergoes further processing – bleaching). Cake flour is also ideal for recipes such as the pound cake (the dummified recipe you mentioned) which has high ratio of liquid and sugar to flour in the batter.

Speaking of high ratio liquids, most of the cakes we have commercially available and mass produced contain high-ratio hydrogenated fat that has transfatty acid. The high-ratio shortening has the ability to emulsify more liquid into the batter with little quantity of stabilizer such as flour necessary, thus minimizing the cost of the baked products.

Let’s educate Filipino consumers on what they are taking in. High ratio products taste good but consumers should be aware. Just like consumer advisories reminding customer’s about health risks associated with eating raw or undercooked products, consumers should also know the potential risks with widely utilized ingredients present in what they are eating. So even if in the end consumers still choose products containing those, it may be a health-wise sound choice, but at least, it was an informed decision for them to make.

Sources: How Baking Works by Paula Figoni
On Food and Cooking by Harold McGee
Baking and Pastry Book The Culinary Institute of America

]]> By: liza http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin/comment-page-1#comment-60293 liza Thu, 04 Oct 2007 04:03:02 +0000 http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin#comment-60293 I haven't tried your muffins but according to some of my friends it's really amazing. I tried sonja's but the cupcakes there is very expensive and not as good as it looks like. I was looking for something that is not only appealing in the eyes. It must be affordable and easy to sell. If you can give me details pls keep in touch since i wanted to have a kiosk here in our mall in Lipa City. thanks and more power! I haven’t tried your muffins but according to some of my friends it’s really amazing. I tried sonja’s but the cupcakes there is very expensive and not as good as it looks like.

I was looking for something that is not only appealing in the eyes. It must be affordable and easy to sell.

If you can give me details pls keep in touch since i wanted to have a kiosk here in our mall in Lipa City.

thanks and more power!

]]> By: Chal http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin/comment-page-1#comment-45679 Chal Thu, 12 Jul 2007 06:28:56 +0000 http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin#comment-45679 Speaking of cupcakes, have you tried Cuptails? http://www.clickthecity.com/clipcast/?v=242 Speaking of cupcakes, have you tried Cuptails?

http://www.clickthecity.com/clipcast/?v=242

]]> By: carmina http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin/comment-page-1#comment-45007 carmina Sun, 08 Jul 2007 08:46:47 +0000 http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin#comment-45007 in our province (mindoro), bonete is an alternative for pandesal. it's oilier but delicious when hot. i never considered it a muffin, but i could be wrong. in our province (mindoro), bonete is an alternative for pandesal. it’s oilier but delicious when hot. i never considered it a muffin, but i could be wrong.

]]> By: Marketman http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin/comment-page-1#comment-44997 Marketman Sun, 08 Jul 2007 06:34:06 +0000 http://www.marketmanila.com/archives/is-it-a-cupcake-or-a-muffin#comment-44997 edel, sorry, I am not so familiar with a "bonete"... edel, sorry, I am not so familiar with a “bonete”…

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