What did I do wrong (if anything)?!
So I made this recipe:
http://www!.foodnetwork!.com/recipes/alton!.!.!.
And I added the extra tbs of cocoa powder and flour at the end (because I didn't read the reviews about adding them in as a mistake to the recipe!.)
Anyway, its not light in color!. At all!. To note, I did cut the recipe in half so we didn't end up with a dozen muffins!. But still, its not light AT ALL!. I even beat it on high for 4 minutes like it said!. I'm not a novice baker, but did I do something wrong!? Or will they come out tasting the same anyway!?Www@FoodAQ@Com
http://www!.foodnetwork!.com/recipes/alton!.!.!.
And I added the extra tbs of cocoa powder and flour at the end (because I didn't read the reviews about adding them in as a mistake to the recipe!.)
Anyway, its not light in color!. At all!. To note, I did cut the recipe in half so we didn't end up with a dozen muffins!. But still, its not light AT ALL!. I even beat it on high for 4 minutes like it said!. I'm not a novice baker, but did I do something wrong!? Or will they come out tasting the same anyway!?Www@FoodAQ@Com
Answers:
The color change will be very subtle!. If you followed the directions, they should come out just fine!.Www@FoodAQ@Com
the extra cocoa powder and flour wasn't supposed to be added in the mix!. It was supposed to dress the muffin tins so the muffins don't stick!.Www@FoodAQ@Com
Hmmmm Let's see if really you and not recipe that's at fault
The recipe in question
Chocolate Lava Muffins Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Art of Darkness
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat the oven to 375 degrees F!.
Place a small metal bowl over a saucepan with simmering water!. Melt the chocolate and butter in the bowl!. Stir in vanilla!.
In a large mixing bowl, combine sugar, flour and salt!. Sift these into the chocolate and mix well with electric hand mixer!. Add eggs one at time, fully incorporating each egg before adding the next!. Beat at high until batter is creamy and lightens in color, approximately 4 minutes!. Chill mixture!.
Coat the top and each cup of the muffin tin with butter!. Dust with the cocoa powder and shake out excess!. Spoon mixture into pan using a 4-ounce scoop or ladle!. Bake for 10 to 11 minutes!. Outsides should be cake-like and centers should be gooey!.
While muffins are in oven, melt the ice cream in a small saucepan!. Stir in the espresso powder!. Serve over warm muffins!.
>>
Ok
The only mistake that i can see on the recipe is that they asked you to use a hand mixer rather than a stand mixer!.which would have been my tool of choice!.
So here's where you messed up
If you notice the only leavening agent in this recipe is steam
In order to trap the steam and with it the loft of your product you have to first create and then maintain a protein structure
The egg whites and the proteins in your flour that will create gluten is what your structure is made of!.
As you so stated you didn't get that nice light color nor did you get any apparant doubling or tripling of volume to indicate that you were incorportating air into your product
While the cocoa at the end wasn't radically important the addition of the flour most definetly was,
One more thing:egg foams work a lot better if the eggs are at room temp or warmer
HW
Review :souffles ,angelf ood cakes chiiffon cakes etc/
Www@FoodAQ@Com
The recipe in question
Chocolate Lava Muffins Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Art of Darkness
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat the oven to 375 degrees F!.
Place a small metal bowl over a saucepan with simmering water!. Melt the chocolate and butter in the bowl!. Stir in vanilla!.
In a large mixing bowl, combine sugar, flour and salt!. Sift these into the chocolate and mix well with electric hand mixer!. Add eggs one at time, fully incorporating each egg before adding the next!. Beat at high until batter is creamy and lightens in color, approximately 4 minutes!. Chill mixture!.
Coat the top and each cup of the muffin tin with butter!. Dust with the cocoa powder and shake out excess!. Spoon mixture into pan using a 4-ounce scoop or ladle!. Bake for 10 to 11 minutes!. Outsides should be cake-like and centers should be gooey!.
While muffins are in oven, melt the ice cream in a small saucepan!. Stir in the espresso powder!. Serve over warm muffins!.
>>
Ok
The only mistake that i can see on the recipe is that they asked you to use a hand mixer rather than a stand mixer!.which would have been my tool of choice!.
So here's where you messed up
If you notice the only leavening agent in this recipe is steam
In order to trap the steam and with it the loft of your product you have to first create and then maintain a protein structure
The egg whites and the proteins in your flour that will create gluten is what your structure is made of!.
As you so stated you didn't get that nice light color nor did you get any apparant doubling or tripling of volume to indicate that you were incorportating air into your product
While the cocoa at the end wasn't radically important the addition of the flour most definetly was,
One more thing:egg foams work a lot better if the eggs are at room temp or warmer
HW
Review :souffles ,angelf ood cakes chiiffon cakes etc/
Www@FoodAQ@Com