How to Prepare Muffin Mix

Female Speaker: This one we are actually going to put it in a mixer and that is one of the equipment things that we talked about that's back here. This is something that you plug in so unless you know how to work it you should have an adult next to you. Now I'm going to have you help me. Come on over here and we'll attack this. Yup, you got it. Those ends to right in there, you see how they connect on both sides? Then you just pop it down. Hear that? The only way you can work that is making sure that it does pop like that. That means that it's connected, it's not -- so here is our paddle. And you see over here there is this little nib, so you have to go where the hole is. Pop it up, turn it sideways and then it's connected. You can see that? Okay. So, I'm going to lift this up, making sure that it's connected and I'm just going to turn it on low, don't need to go too fast. And that's just going to mix that altogether till it's nice and creamy. Okay. Let's get the rest of our ingredients together. Okay. So we need three eggs this time, so here's your ball. I need three eggs, you keep stirring, we are almost done and then Michael, I need two cups of cake flour and you have, where's your cup? I need two cups of that Michael, good job! So that is half a cup, so you need quarter of those right? Okay. That's all stirred. Oh, that looks so good! You got a little shallow in there, didn't you? You can pick that out right with your figures. So that's good job. So you did four of them? Okay. So this is done now. So what we're going to do is, if we were going to make them into truffles, we'll pour it into a pan and then chill it down and we could scoop it up and guess what, through the magic of preparation, this is what it looks like when it's all hard. You see that? It's nice and solid but it's kind of soft too. Feel that, okay, let's set it down over here so you can all see it. See how it kind of punches in. It's not too hard but it's just hard enough. So what we'll do is scoop that out with an ice cream scoop and then we will cool with that chocolate and we'll have truffles. So that's exactly what you just made would look like if we chilled it down. I'll set that here and tamper it a bit, come back at the end. I need help of some other ingredients, we have the egg, now we need to have the bread flour and for the bread flour, I need three-and-one-half cups. So I will start working this over here. Do you want to see what this looks like? Let me pull this out. This is so pretty. It's did a great job. I'm going to show you what the creaming mixture looks like. You see that, see how smooth it is now. That is called creamed and that's just mixing the butter and the sugar and we're going to throw -- I will have you mixed eggs in. throw the eggs right in there. Oh! Look at that! You want to taste this? It tastes like molasses. Once the eggs are in there, okay, I'm going to add a little bit of vanilla like an ounce, did you like that? That smells pretty good, it smells sweet. There is our vanilla, good job! Now I'm going to have you mix that and we're going to start. Each one of you is going to start adding flour. So, there you go. I need you to come over here and you're going to slowly start drizzling that flour in there while she is mixing. Then Manika (ph), I need you to measure for me. Give everybody a change to do some measuring. Here is your spoon and I need three-and-a-half cups. We'll see if we can get three-and-a-half cups out of there. So, I'll count with you, one, good job you guys. Look at that! Good, two, stable it off with your finger, three, four, four, I'm going to give this to Michael, he's going to finish this up. Dump it all Michael, there you go, here's one for you and I'll take the other one. Alright. We need three more. See if we can. If we can, we'll go a little bit of the pastry flour too. Scoop, scoop, one, I'll pour into your cup, how about that? You hold it, two and we'll do the rest down here. Here you go, it's flat, good job, oh! Look at that, I think that's getting, that is great. You mix that in a little bit and then Michael, you go right down to the end, I need very specific help. These are the lavenders. We have the baking powder and yup, exactly, baking powder and baking soda, very important that you measure correctly. Luckily they're both one half of a tablespoon. So, that makes things difficult sometimes when you think of one tablespoon is right here, we need a half of that. So, if we were going to do math, three teaspoons equal a tablespoon. So half of the tablespoon would be one and -- I'll give you that one. So, for the baking powder and the baking soda, I need one-and-a-half of each, you can dump them right into here. Good job! Want me to help a little bit, you're getting too hard to stir. Let's put it on the mixer. You saw me do it before, so come on over here, let's put over there, scrape that off a little bit so we don't miss any of our batter and the mixer just kind of helps this out a little bit so that may get really any less messy, but at least it helps. Cool! Come on over. We're going to pop this out and remember the two ends, right there, it's on the other side. Great! Now let's pop it off, oh, good job, nipple goes right through there and then it turns and it's on, so I want you to lift that up, can you lift it this right here. Oops! Other way, push all the way up, right. Now we are just going to turn this on nice and slow, or else the flour is going to fly our over the place. You need to get those two down? I also need one teaspoon of salt and a half teaspoon of ground ginger. You have your ginger here and then your salt right here. You can put it all in here as well. We're making a mess but that's exactly what cooking is all about, as long as we clean up, right? Yeah, is that a teaspoon? Good, so we need one teaspoon of that and then a half teaspoon of the ginger, good job, how is that looking? Yummy! We need to have -- got that all done? Great! I need to put in -- did you see how thick that was? So we're going to add -- you have your salt, your baking soda, your baking powder and your ginger in here. So I'm going to throw this in, these all are lavenders, and our special evening but then I need a half a cup of butter milk. This is what's going to thin it down enough so it's more like a batter and this butter milk is warm, so I'm going to pour it in nice and slow. Did you see it? Floppy, oops! You might get - see that. Okay. So we're going to clean up our mess a little bit-- [Note: Audio ends abruptly here]