01:22.3
The taste is still different if you use calamansi.
01:26.3
So as you can see here, I'm just grating the zest.
01:31.3
I'm just grating the calamansi.
01:33.8
Around 20 pcs is what is needed.
01:36.8
I already grate it a while ago as you can see.
01:44.3
Zest of 20 calamansi.
01:47.8
If you want it to be 30, then you add more.
01:51.8
So as you can notice, I already put it together with the white sugar
01:57.8
and then I'm going to mix this.
02:00.8
So I'm going to mix this.
02:02.8
The idea of this is that the flavor and the essential oils of your calamansi would spread.
02:16.3
It smells so good, oh my gosh!
02:19.3
So if you have the time.
02:21.3
If you're not like me that it's hot, you may leave this for around 1 hour.
02:28.8
It's flavors would stick more.
02:35.3
So here, we already squeeze it.
02:38.8
So this is the juice, sorry.
02:42.8
I don't know if you can blame me, right?
02:45.8
Don't throw the juice that you squeeze from the calamansi
02:50.8
because later on, we're gonna use it as glaze for the cooked muffins.
02:56.3
So let's start our muffins first.
02:59.3
So this is my sugar that has calamansi zest.
03:03.8
I have here all-purpose flour.
03:06.8
Into my flour, I'm gonna put baking powder and baking soda.
03:13.3
I'm not putting salt because I'm using melted salted butter.
03:19.3
If your butter is unsalted, you know the rule.
03:22.3
You just put a bit of iodized salt.
03:25.3
And I'm just gonna sift my dry ingredients.
03:29.3
You just sift it.
03:31.3
You may also mix your sugar with the calamansi zest.
03:39.3
Of course, you sift it just to be sure that you mix all of your dry ingredients.
03:48.3
And you can remove the impurities.
03:51.3
But like this, you put that zest back.
03:55.3
If you can see any air, you remove it.
03:57.8
But this zest, we want that.
04:00.3
We want all the calamansi flavor.
04:03.3
Mix it again with a wire whisk.
04:10.3
These are our dry ingredients.
04:12.3
Again, the flour, the baking powder, the baking soda,
04:17.3
and the white sugar infused with the calamansi zest.
04:23.3
And in another bowl, I'm going to blend together my wet ingredients.
04:28.3
I have here heavy cream.
04:30.3
You can use all-purpose cream.
04:33.3
Thickened cream, you may also use that.
04:37.3
I have here fresh milk.
04:42.3
And my melted butter that is calamansi.
04:49.3
And you just want to mix this with a wire whisk.
04:58.3
And then, you just combine it.
05:01.3
This is the muffin method.
05:02.3
One of the easiest mixing methods on baking and pastry.
05:08.3
You just mix the two.
05:10.3
So you pour it there.
05:13.3
Of course, you need to be careful.
05:17.3
Why did I resist on this small spatula?
05:25.3
This is very important.
05:27.3
You know, baking is really more of discipline.
05:30.8
You need to be disciplined on those ingredients
05:34.8
because this will just reduce 1 spoon of cream.
05:39.8
Your muffins would be dry already.
05:41.3
And then, you mix it.
05:46.8
Just mix it until smooth but don't over mix it.
05:51.8
For a tough batter like this, it's a bit thick.
05:55.3
The technique is you use your body pressure when mixing.
05:59.3
On baking, we don't mix it like that.
06:03.3
It's straight like this and then you stand straight.
06:07.3
You use your body pressure to mix it.
06:10.3
So that you can surely mix it.
06:20.3
And then of course, you tap it.
06:25.3
And the golden rule on baking, you need to scrape and scrape and scrape.
06:33.3
To make sure that your batter is consistent.
06:37.8
For me, my rule that my eyebrows would be a bit higher.
06:42.8
The other viewer is that I always taste the batter.
06:49.3
The batter tastes good.
06:52.3
The final product is also delicious.
06:58.3
Now, I'm ready to bake my muffins.
07:01.3
This is my batter and I just have here cupcake pans lined with non-stick baking paper.
07:08.8
So there, just the usual.
07:10.8
And then, you just scoop it out.
07:22.3
Oh! But pause it first.
07:25.3
While you're scooping it, you have to make sure that your oven has been preheated to 375° F.
07:36.3
The oven is a bit hot.
07:38.3
Of course, I've explained this several times on my muffins videos.
07:43.3
You need a hot oven so that the top of your muffins would puff up.
07:49.3
And if you don't want it to be a bit toasted, you may...
07:53.3
In the middle of the baking time, you may lower the oven to continuously cook the interior of the muffins.
08:03.3
So there, let's just scoop it.
08:10.8
And then I have this rule in baking that on the middle of scooping, you just scrape the batter again.
08:19.3
This will ensure that it's consistency is really even.
08:39.8
When you taste this, the batter, the calamansi flavor is still not that strong
08:46.3
but as it cooks, when it's heated, the essential oils would release from the zest.
08:54.8
And if you're wondering why I'm not putting calamansi juice on the batter.
09:02.8
It is because the acid has a big effect on cakes or on batters.
09:09.8
So sometimes, it obstructs the good puffing up.
09:14.8
That's why I'm not putting liquid acid on this recipe.
09:20.3
But later, we're gonna use that calamansi juice.
09:25.3
Just scraping this.
09:32.8
And then I'll just scoop it all just to make sure that it's also a bit full.
09:40.8
Oh! It's still hot and I'm also washing my hands.
09:49.3
Someone is gonna comment that it's gross.
09:51.8
I still love you.
09:56.8
Remove the excess and then let's set it aside.
10:04.8
So let's bake this on my preheated oven.
10:10.8
375° F, it's hot.
10:13.8
Oh! I forgot to put sunblock on my face.
10:22.8
I will give you 2 baking time because some ovens have convection, the one with fan inside.
10:29.3
If it has convection, it would only take you 15 to 17 minutes.
10:34.8
If the ordinary deck oven doesn't have convection,
10:37.8
if your oven doesn't have electric fan inside,
10:40.8
it would take you around 18 to 25 minutes.
10:43.8
But I would suggest that after 15 minutes,
10:47.3
you just look at it quickly.
10:48.8
When it's a bit brown, it's almost baked.
10:53.8
So let's go back.
10:56.8
Okay now, let's use the calamansi juice.
11:00.8
I'm just gonna make a bit of calamansi syrup.
11:04.3
Oh! Look at it, it's waiting for me.
11:06.8
You're waiting for the calamansi muffins.
11:11.3
So I have here the calamansi juice.
11:14.3
I'm just gonna put the calamansi juice on it.
11:20.3
This is just for the glaze on the top.
11:22.3
Not too much sugar because remember, the muffin is enjoyed all day.
11:29.3
It can be for breakfast, it can be for snack.
11:32.8
So you don't want it too sweet.
11:35.3
Remember, it falls- Muffins fall into the category of quick breads.
11:42.3
It's on the same level as the children of bread.
11:45.3
That's why it's eaten for breakfast.
11:47.3
You don't want it overly sweet.
11:50.8
You should be the only one who is overly sweet.
11:53.3
Not your baked goods.
11:55.3
A little bit of water.
11:58.3
And then that's it.
11:59.8
I will just heat it here.
12:03.8
Until the sugar melts a bit and then my syrup is ready.
12:16.3
So there, I have been called.
12:20.8
Look at it, it's just hot.
12:34.8
Look how awesome is that.
12:37.3
So you will know if the muffin or cupcake is already cooked.
12:41.8
First, the color.
12:44.3
But don't just rely on the color.
12:46.8
Sometimes, the color is just comparable.
12:50.3
So you need to test it.
12:52.8
You press it a bit.
12:54.3
When you feel like it's already firm.
12:57.3
You won't really be able to put it because it's just quick.
13:00.3
You will just push it like that.
13:01.8
It's already firm.
13:03.8
Now, another way of testing it is you soak a knife.
13:09.3
A fork or a knife because I got one.
13:11.8
When it comes out clean, it means that the inside is already stable.
13:17.8
It's already cooked.
13:19.3
So you just leave it like that.
13:23.8
If you're already very excited, you want the cooling to be faster.
13:27.8
Then you just put it on the pan.
13:31.3
Just as simple as that.
13:32.8
So what I'm going to do, I will let it cool for a while.
13:36.8
This is what I will do.
13:38.3
It's already cooked.
13:39.3
I will put it on the sheet pan.
13:43.8
I will pour the syrup first.
13:48.3
Because while it's hot, while it's warm.
13:54.8
While it's warm, it will absorb the syrup faster.
14:02.8
My hand is used to heat.
14:06.8
Because maybe, when you have been cooking for a long time, you will get used to it.
14:12.8
But I don't recommend that you do the same.
14:18.3
Just put splash of your Calamansi Syrup.
14:22.3
This will not only add flavor on your cupcake or muffins.
14:28.3
It's muffins, oh my!
14:29.8
It's also being cooked, I'm just a human.
14:33.8
But this will also keep your muffins nice and moist.
14:38.8
So there, it already smells like muffins.
14:44.3
You can put more.
14:49.3
The gift that I'm giving, what I do is I soak it like that.
14:53.3
When it's soaked, it's fragrant.
14:55.8
There are many ways of doing this.
14:57.8
When it's soaked like that, it's fragrant.
15:04.8
So there, it's already fragrant.
15:10.3
Why am I not using tongs, right?
15:15.3
I'm acting like a hero.
15:16.8
Because if I have tongs, so there.
15:18.8
This one already cracked.
15:20.8
So that's what I'm gonna taste.
15:22.8
There it is, right?
15:23.3
My hands are more gentle than the tongs.
15:25.8
This is optional, okay?
15:27.8
I'm sure someone would say that it's too sweet.
15:30.8
Well, this is optional.
15:32.3
You may juice the Calamansi, just juice it already.
15:37.8
Then this one, I'm gonna give you a tip.
15:40.3
Someone taught it to me and then I also tried it on an Italian restaurant.
15:45.8
Their lemon muffins like this, it tastes more fancy.
15:49.8
They put olive oil.
15:51.3
Drizzle of olive oil.
15:53.3
Then I ate that, it tastes like Italy.
15:56.3
But this one, I'm gonna taste it already.
15:59.3
Let's taste it already.
16:01.8
But honestly, I like the taste of Boracay more.
16:06.8
Look at the inside.
16:10.3
How moist is that?
16:12.3
And as you can see, the inside is really nice, right?
16:15.3
You can really see that it's moist.
16:24.3
That's a party, okay?
16:25.8
The syrup doesn't really stick yet.
16:28.3
But the inside is very flavorful already.
16:31.8
You can see there, right?
16:33.3
You can see the zest that we generated, right?
16:37.3
It's really there.
16:38.3
You can really see it.
16:54.8
I'll give you muffins.
16:58.3
Just like Bambi, even if we really want to combine it with Boracay.
17:03.3
We can't find a way on how to combine it with Boracay.
17:06.8
So here, a taste of Boracay from Chef Arvi's Kitchen.
17:11.8
So turn around first.
17:16.8
Just shake hands.
17:20.8
So there it is, right?
17:25.3
Be careful, it's embarrassing.
17:27.3
They might say that you're stupid.
17:31.8
So what are you waiting for?
17:33.8
Make this Calamansi Muffins already
17:37.3
because surely, this is a taste of Boracay
17:41.8
and when you go to Boracay, don't forget to taste
17:44.8
the very delicious Calamansi Muffins on Station 2.
17:50.3
I'm going to see you all soon.
