Vegan chia cupcakes that stay light and stable
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
chia gel
8–10 g / 40–50 g / 180–200 g. Ratio 1:5. Hydration 8–12 min.
springy crumb
170 °C; about 18–22 min. Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
Diagnostics
Common problems and solutions
rubbery crumb
Cause: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Chia gela ali skupne tekočine je preveč, lahko pa je bila sredina tudi premalo pečena.
Solution: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Zmanjšajte količino mlete chie za 1–2 g na 200 g moke ali zmanjšajte vodo gela za 5–10 g. Hkrati preverite pečenost v sredini in ne podaljšujte peke samo na podlagi blede barve.
sunken centre
Cause: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Masa je bila predolgo mešana, chia je pred peko predolgo zgoščevala testo ali pa je bilo gela preveč.
Solution: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Suhe sestavine vmešajte v 20–30 sekundah, maso takoj razdelite in pri naslednji peki uporabite spodnjo mejo chia gela.
stiff paste-like batter
Cause: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Preveč sredstva za vzhajanje, previsoka temperatura ali premalo utrjena sredica.
Solution: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Za 200 g moke omejite pecilni prašek na približno 6–8 g, preverite dejansko temperaturo pečice in kolačke pecite do prožnega središča.
wet gel pockets
Cause: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Predolga peka, premalo maščobe ali premalo skupne tekočine. Chia lahko vodo zadrži, ne more pa nadomestiti manjkajoče maščobe.
Solution: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Peko skrajšajte za 2–3 minute ali uporabite nekoliko več tekočine oziroma olja. Spreminjajte samo en dejavnik naenkrat.
dry crumbly crumb
Cause: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Uporabljena so bila cela semena ali pa chia pred dodajanjem ni bila enakomerno hidrirana.
Solution: Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Uporabite fino mleto chio, jo dobro razmešajte z vodo in pustite stati 8–12 minut brez suhih grudic.
Technical terms
Terms worth understanding
- chia gel
- Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
- viscosity
- Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
- springy crumb
- Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
- Vegan chia cupcakes that stay light and stable
- Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
Frequently asked questions
Answers to common questions
Vegan chia cupcakes that stay light and stable — 1
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. 8–10 g / 40–50 g.
Vegan chia cupcakes that stay light and stable — 2
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. 170 °C / 18–22 min.
Vegan chia cupcakes that stay light and stable — 3
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. 8–12 min hydration.
Vegan chia cupcakes that stay light and stable — 4
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone. Change one variable at a time.