Cream Cheese Muffin

Bahan :

70gr Cream Cheese
100gr Mentega Tawar
120gr Gula Pasir
2 Butir Telur
175gr Terigu Protein Sedang
1sdm Baking Powder
1sdt Baking Soda
40ml Susu Cair +1sdt Air Lemon
50gr Keju Cheddar Potong Dadu


Noted :
Pastikan cream cheese dan mentega berada pada suhu ruang

Buttermilk membantu membuat muffin menjadi lembut, lembap, dan menambahkan sedikit rasa asam. Jika Anda tidak memiliki buttermilk, Anda dapat membuat pengganti buttermilk sendiri (40 ml susu + 1 sdt air jeruk lemon)

Jangan mengaduk adonan terlalu lama.
Saat Anda mencampur adonan muffin, Anda harus memastikan untuk mengaduknya cukup sampai semua partikel bahan kering terdistribusi. Jika tidak, pencampuran yang terlalu lama dapat mengeluarkan partikel udara dari adonan, yang menyebabkan teksturnya padat alihalih ringan, dan membentuk gluten yang menyebabkan muffin menjadi kenyal dan padat. Teknik aduk lipat, alihalih mengaduk dengan cepat, dapat membantu mencegah tekstur yang tidak diinginkan


Ingredients:

70gr Cream Cheese
100gr Unsalted Butter
120gr Sugar
2 Eggs
175gr AllPurpose Flour
1sdm Baking Powder
1sdt Baking Soda
40ml Milk +1tsp Lemon Juice
50gr Cheddar Cheese (Diced)


Noted :
Be sure the cream cheese and butter are softened at room temperature.

Buttermilk helps to make the muffins tender, moist, soft, and adds a subtle tangy flavor. If you don’t have buttermilk on hand, you can make your own buttermilk substitute (40ml milk +1tsp lemon juice)

Do not overmix the batter.
When you're mixing your muffin batter, you'll want to be sure only to mix enough so that all of the dry ingredient particles are distributed. Otherwise, overmixing can beat the air particles out of the batter, which causes a dense texture rather than a light one, and develop the gluten strands that cause chewiness and toughness. Folding in the flour, rather than stirring furiously, can also help prevent an undesirable texture.

Happy baking

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