Making home -made granol is easy – just mix together oatNuts and seeds with a sweet adhesive layer, spread it on a baking sheet and bake until the mixture is pressed, brown and delicious odor. But by joining a pile of granolas to form those fragile satisfactory groups that make it so irresistible? This requires a little more subtlety. From the addition of viscous ingredients such as egg white, peanut butter, or removing drying up to stirring in bonding agents as a flour for all purposes or almond flour, there are numerous methods for creating granol clusters. But which one works best? We tested some of the most popular methods to detect.
evidence
Control Recipe: Fragile. This recipe is simple and straightforward, following a standard granular template: oats, nuts, seeds and grain microbe mixed along with oil and maple syrup.
Jump with yogurt: 1/2 cup (140g) of sour drying added added to wet ingredients
Flour with all purposes: Half of the grain germ in the recipe is replaced with flour with all purposes
Almond flour: Half of the grain germ in the recipe is replaced with almond flour
Egg white: 2 large egg whites added to wet ingredients
Peanut butter: 1/2 cup (135g) natural peanut butter added wet ingredients
process
Fragile The recipe made a great control because, on its own, it did not create many groups. For each test, I changed an ingredient – by adding either a dry or wet element – to assess if it has made a change in the number and size of granol clusters.
Test test – including check – baked for 90 minutes at 250˚F (121˚C) and stir once in half the baking. The original recipe recommends stirring every 15 minutes, but the movement of the surrounding ingredients shatters them and discourages the groupings from the formation, so I continued to stir at a minimum. Granola bundles were allowed to cool completely on the baking sheets before removing the granol.
Output
All tests, including control, produced delicious granolia. But there was a noticeable rise in the formation of groups from the addition of almond flour or egg white, and we have noticed another important jump in the size and amount of clusters when we added peanut butter or flour for all purposes. Here's how they gathered, from the least to most groups:
Control: Granola baked coffee and golden coffee, but it was largely loose and less of the classes.
Jump with yogurt: Syrd, the addition of drying removal did not significantly change the overall aroma of the granol, but the added fluid helped slightly with the formation of collection. This pile included a small portion of small clusters, with a diameter of about 3/4 “up to 1”.
Almond flour: Adding almond flour borrowed a little extra aroma of nut in granola, and helped generate a moderate number of clusters that went between 1 “and 2” beyond.
Egg white: This granol was evenly accumulated throughout the group. But the individual nugges, which were about 1 “beyond, were fragile and easily separated.
Peanut butter (recommended): The addition of peanut butter helped the granolo accumulate on large plates that had to be divided into smaller pieces. Individual granola bundles were a 6 “up to 7” whip in all – larger than any other method. But the peanut butter gave the granol a slightly chewed structure and left some foam residues after baking.
Flour with all purposes (most recommended): The addition of flour of all purposes gave the granol a hint of extra casual aroma. But most importantly, it was quite effective in connecting the ingredients together to form an impressive number of considerable granol clusters, ranging from 2 to 4 “beyond. After the cooling, the granola had the vibrancy of a fresh granular ribbon that was broken.
verdict
From the point of view of the grouping, the addition of peanut butter confirmed the superior method. The adhesive butter helped join other ingredients together and create large, delightful groups. That is to say, the peanut butter granol was obviously pampering than others, and had a slightly clumsy mouth that some people could find out.
For effective cohesion without any textual weaknesses, the addition of flour of all purposes was the winner. It helped to tie the oats and nuts together effectively, leaving behind clusters of fragile particles raised straight to a bowl. The addition of flour to the dry ingredients should work with most granolian recipes. Start by adding about 1/4 cup (30g) flour with all goals for 3 1/2 cups (312g) of old -fashioned oats, and experiment until you find your favorite report.
Other tips for obtaining excellent granolus clusters
Beyond the ingredients, the technique also matters when it comes to encouraging the formation of fresh granol groups. Follow these tips to maximize your granol recipe:
Line the baking sheet with parchment paper. Lining the baking sheet with parchment paper It helps with the slight removal of the granol that does not explode clusters in the way it can destroy it with a spatula.
Pack the granol down. Once you have spread the granol on the baking sheet, use the back of the spoon to pack it slightly. This will help the ingredients climb together as they mature.
Stir rarely. Promoting the granol during the baking process helps it evenly brown, but the breakdown of the ingredients with a spoon or spatula prevents the formation of clusters. For the best piles, continue stirring to a minimum – no more than once during baking. After stirring, be sure to pack the ingredients again on the baking sheet.
Let the granolus cool completely. A large part of the collection action occurs outside the oven, as your granola cools, crisps and solidifies. So let it come to room temperature before removing it from the baking sheet.
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