Welcome to How To Cook That, I'm Ann Reardon and this is a new one for you ... today we are going
to be comparing store-bought to homemade to pastry chef recipe for blueberry muffins 😊 Starting off
with store-bought ones, if we look at the ingredients we can see they have wheat flour
water sugar blueberries canola oil dextrose, which is more sugar, egg powder milk solids
raising agents thickeners salt natural flavours berry and vanilla and preservative 202 which is
a potassium salt that helps prevent mold from growing which is a common problem with moist
baked goods. A girl was about to eat a muffin served to her by the school when she looked
down and realised it had mold on it. Instead of a healthy breakfast they say students were served
moldy muffins earlier this week. A school served moldy food to a student this morning let's take
a look at that here is the muffin that she got for breakfast and right here this whole section
is covered in mold. It must have been a slow news week for that to make the news.
These ones are not moldy they look okay you can see some blueberry colored bits in them
the top of them is quite moist almost a bit sticky which can be a sign of a
higher sugar content in baked goods let's see how they taste tell me what flavour that is?
Sweet. Cake flavoured.
It tastes like cheap artificial vanilla muffin.
Ah it has blueberries in it.
Maybe I missed all of the the fruit the blueberries.
They don't taste of blueberries at all. Even the blueberries don't taste of blueberries.
Now for homemade put the egg oil and milk into one bowl and in another bowl combine flour baking
powder and sugar whisk those dry ingredients together to get rid of any lumps and to aerate it
and i'll put all the recipe details on the HowToCookThat website for you if you want to make
these, then whisk the wet ingredients together in the other bowl until they're well combined
add the blueberries into the flour mixture and i always use frozen blueberries so they stay super
juicy when they're being baked and they stay whole while i'm stirring they don't get squashed
add in the wet ingredients and stir all that until it's just combined and
you can't see any more flour. Place scoopfuls into a lined muffin tin.
I like to put some of these in the freezer before they're baked just put the whole tray in the
freezer and then you can take the frozen ones out of the tray and just store them in a plastic bag
and once you're ready to bake them you can just pull out one or two muffins at a time.
But before we do that you have to make the secret topping by mixing together flour
sugar cinnamon and butter. Once it's well mixed just drop some little chunks on top of each muffin
and as it bakes that will make the tops of the muffins extra crunchy and crisp and delicious 🤪
These are not as big as the store-bought ones but they are packed with a lot more blueberries
in them and they don't need the preservatives because they're going to be eaten straight away.
A lot more fresh. You can really taste the
blueberries it's got a nice crunchy top. See that's what a blueberry muffin should
taste like i mean besides the crispy top which is just extra all muffins
should have that but the actual inside. I could definitely taste blueberries in
there this time. It's yum.
Moving on to the one by pastry chef Loretta Fanella. Loretta is an amazing pastry chef
from Italy she makes beautifully plated delicate looking desserts this one has a blueberry lace
some muffin a blueberry coated in edible glitter and an edible flower with a thick vanilla sauce
underneath. Starting with the lace it says we need isomalt maltodextrin icing sugar some blueberry
puree ... I made this just by pureeing blueberries and then straining it through a fine sieve to
remove all the seeds ... and some glucose syrup. It just says to mix this for five minutes and then
add the remaining puree, i'm assuming it means we need to mix it over high heat because we've got to
melt that isomalt otherwise it's just going to be in there in chunks.
That's looking good so now we just need to add in the rest of the blueberry puree. Next it says to
spread this mixture over a lace-shaped mould and leave it to dry in a dehydrator for 24 hours! I'm
not sure if some of the details of this recipe have been lost in translation because it doesn't
actually say what temperature the dehydrator should be on so i left this one for 24 hours and
then i couldn't get it out of the mould without it just breaking into tiny pieces so then I tried
again and i left it in the dehydrator just for three hours at 70 degrees celsius and then ever
so carefully peeled the blueberry lace out of the mold while it was still hot and flexible
and then put it on some baking paper and curved it around a bottle and put it back into the
dehydrator and i tried this a lot of times and it was either so crispy then thin that it broke
when you tried to plate it or it was still too bendy so I'm not going to waste any more days
on this i'm moving on to the next part of the recipe, the muffin. Put the eggs and sugar into
a bowl and whisk them together add the melted butter and stir that in and then add the cream
and the melted white chocolate and the yogurt. Once that is all whisked together then you want
to sieve your flour to get rid of any lumps and to aerate it and add the baking powder in there too
then you want to mix that all together until there are no lumps. Then put scoops of that
into a lined muffin tin and bake it until it's golden. For the vanilla sauce scrape the seeds
out of half of a vanilla bean. Put the cornstarch sugar pinch of salt those vanilla bean seeds
milk and egg whites into a pan and whisk to combine it well. Then stir it over medium heat
until it thickens. This is quite a lot of cornstarch in it so it's going to be very
very thick when it cools it's already thick when it's hot. Time to assemble put a little of that
vanilla sauce onto the plate and then add the lace, now see how this is still too bendy to
hold its shape anyway add more sauce on top of the lace and then a piece of muffin. A blueberry
coated in edible glitter then i guess i'll just try and rest the lace on top of the blueberry
it's definitely not going to stand up on its own i definitely think i needed a much wider
and possibly thicker lace mould to be able to make this work properly but it should taste the same.
Ooh La La, wow! There's glitter on it.
That looks so cool. So it's a deconstructed
blueberry muffin, I like it. The cake is nice and soft.
But the lace it kind of tasted like a lolly 🍬 The lace is sticking to my teeth.
It looks beautiful and that's about 75 percent of making a restaurant quality dessert.
It's nice I like it. What was your favourite out of all three?
Um my favourite was the homemade full muffin. I really liked the second one
the third one was very nice too though. This one is definitely more of a cake
with bits and pieces on top the other one was more of a blueberry muffin.
I would pay the most for the last one because it just looked the nicest.
So there you have it, if you'd like to see more of these videos give it a like
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Make it a great week by being kind to others and i'll see you on Friday 💕