Ingredients

Group 1
Ingredient
KG
Weight (%)
Salt
0.008
0.75
Sugar
0.300
30
BAKELS OVALETT
0.020
2
BAKELS SHORTENING
0.140
14
Bread Flour
0.500
50
3rd class bread flour
0.500
50
Ammonium bicarbonate
0.005
0.5
BAKELS BAKING POWDER
0.025
2.5
BRITE VANILLA EXTRA STRENGTH
0.009
1
Water
1.000
100
Yellow Food Color
-
-
Condensed Milk
0.900
90
Vegetable Oil
0.100
10
Total Weight: 3.507

Method

How to do it:

1. Combine salt, sugar, Ovalett and Bakels Shortening, blend for 4 minutes at 1st speed.
2. Add alternately the dry ingredients (bread flour, 3rd class flour, ammonium bicarbonate and Bakels Baking Powder) and liquid ingredients (Brite Vanilla Regular, water, yellow food color and condensed milk), blend for a total of 4 minutes.
3. Finally, pour the oil into the mixing bowl and mix until well incorporated.
4. Deposit into greased muffin pans and bake for 18 minutes at 190-200°C.

Yield

50 x 70-g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
Salt
0.008
0.75
Sugar
0.300
30
BAKELS OVALETT
0.020
2
BAKELS SHORTENING
0.140
14
Bread Flour
0.500
50
3rd class bread flour
0.500
50
Ammonium bicarbonate
0.005
0.5
BAKELS BAKING POWDER
0.025
2.5
BRITE VANILLA EXTRA STRENGTH
0.009
1
Water
1.000
100
Yellow Food Color
-
-
Condensed Milk
0.900
90
Vegetable Oil
0.100
10
Total Weight: 3.507

Method

How to do it:

1. Combine salt, sugar, Ovalett and Bakels Shortening, blend for 4 minutes at 1st speed.
2. Add alternately the dry ingredients (bread flour, 3rd class flour, ammonium bicarbonate and Bakels Baking Powder) and liquid ingredients (Brite Vanilla Regular, water, yellow food color and condensed milk), blend for a total of 4 minutes.
3. Finally, pour the oil into the mixing bowl and mix until well incorporated.
4. Deposit into greased muffin pans and bake for 18 minutes at 190-200°C.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes