Yeast Version of Blueberry Muffins
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Anthocyanins appear blue-purple under alkaline conditions, but appear purple-red in acidic conditions. The blue-violet does not seem to make people appetite, and the pink or bright purple-red always makes people love it.
Baking powder is an alkaline substance, so the blueberry muffins in the baking powder version cannot turn into a beautiful purple-red color. I can't help but think of yeast fermentation. When the fermentation time is longer, acid will be produced. Then, will the blueberries show a purple-red color? Knowing that the temperature is low and the fermentation is slow, I still can't help but want to try it. Fermentation is so slow that people lose patience. I finally saw some small bubbles in the batter, and what made people feel uneasy was that the color of blueberries had begun to be oxidized to yellowish brown. It seems that the desired purple-red pancake cannot be realized in the end. Finally, I gave up waiting and turned the raw batter into cooked dough when there were relatively more bubbles.
Although I don't have the purple red that I want, the golden color on the surface is still very appetizing. Although the batter was not fully raised, the dough was still soft and did not become a dead pancake to worry about. "
Baking powder is an alkaline substance, so the blueberry muffins in the baking powder version cannot turn into a beautiful purple-red color. I can't help but think of yeast fermentation. When the fermentation time is longer, acid will be produced. Then, will the blueberries show a purple-red color? Knowing that the temperature is low and the fermentation is slow, I still can't help but want to try it. Fermentation is so slow that people lose patience. I finally saw some small bubbles in the batter, and what made people feel uneasy was that the color of blueberries had begun to be oxidized to yellowish brown. It seems that the desired purple-red pancake cannot be realized in the end. Finally, I gave up waiting and turned the raw batter into cooked dough when there were relatively more bubbles.
Although I don't have the purple red that I want, the golden color on the surface is still very appetizing. Although the batter was not fully raised, the dough was still soft and did not become a dead pancake to worry about. "
