評論
打印
Blueberry, corn, lemon poppy seed!
藍莓，玉米，檸檬罌粟籽！
Muffins come in severalscrumptious varieties and are simple to make, but there are pitfalls to avoid.
松餅美味且形式多樣，易于制作，但是仍需避免一些小誤區。
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?
那么，松軟美味的松餅與扁平堅硬的松餅有什么區別呢？
The secret to muffin making is not to stir the batter too much. Why?
松餅制作的秘密是不要過度攪動調和好的面糊。為什么呢？
Once flour is mixed with wet ingredients, strands of gluten protein in the flour stretch out and linkup with other protein molecules.
當面粉與含水分的成分調和時，面粉里的面筋蛋白開始伸展并與其他蛋白分子發生作用銜接起來。
The more you mix, the stronger this gluten matrix becomes.
你越是攪拌，面筋結合得越緊。
Fora dense, chewy bagel, a strong matrix is just right. But with muffins, the texture should be moredelicate.
對于有嚼頭的硬面包，強勁結合的面筋沒什么問題。但是對于松餅來說，質地應該精細一些。
Muffin recipes are designed to create a delicate gluten matrix by minimizing stirring time.
松餅的秘方是減少攪拌時間，讓面筋蛋白結合得更加精細。
The firststep is to mix the dry ingredients in one bowl, and the wet in another.
第一步是將干燥的成分放入一個碗內，將含水分的成分置于另一個碗內。
This two-bowl procedure isn't intended to turn your kitchen upside down, but to decrease stirringtime after you combine wet and dry.
分碗放置配料并非要將你的廚房搞得亂七八糟，而是為減少干料與濕料混合后的攪拌時間。
Muffin recipes also say to stir the batter just until combined,leaving some lumps.
松餅秘方也提到，將面糊攪拌至剛剛好，留一些疙瘩在里面。
Want to see what happens with gluten in overmixed muffin batter?
你想知道松餅糊攪拌過度的后果嗎？
Next time you make muffins,sacrifice one to science!
下次當你做松餅的時候，為科學犧牲一次！
Fill all but one section of the muffin tin, then stir the last bit of batterseveral minutes more.
將一個松餅罐灌滿，然后將剩下的糊糊多攪拌幾分鐘。
Strands of gluten will stretch out and link up, making the batter look stringy.
一股股的面筋會伸展開來并絲絲相連，讓面糊看起來呈絲狀。
During baking, the rubbery, experimental muffin won't rise like the others.
在烘烤的過程中，橡膠塊般的實驗松餅不會像其他松餅一樣蓬松起來。
Air bubbles have tofight through that tough gluten matrix, leaving long tunnels instead of little holes.
水氣泡很難通過牢固的面筋網，同時留下長孔而非通常情況下的小洞。
Now you knowthe muffin maker's secret–be gentle with gluten!
現在你明白松餅制作者的秘密了吧-對面筋溫柔點！
