Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.275
100
FINO MEAL BASE
0.025
9.09
FINO RYE BASE
0.010
3.64
Yellow corn meal
0.190
69.09
Sugar
0.010
3.64
BAKELS BAKING POWDER
0.005
1.82
Salt
0.005
1.82
Buttermilk (dry)
0.060
21.82
FINO MALT BASE
0.002
0.76
Total Weight: 0.582
Group 2
Ingredient
KG
Weight (%)
Evaporated Milk
0.250
90.91
Water
0.225
81.82
BAKELS BALEC LACTO ALBUMEN
0.010
3.64
Water
0.050
18.18
Canola oil
0.055
20
Honey
0.050
18.18
Light corn syrup
0.030
10.91
BAKELS OVALETT
0.030
10.91
Total Weight: 0.700

Method

How to do it:

1. Mix Group 1 at low speed until blended.
2. Dissolve Balec in water (2).
3. Mix Group 2 with Group 1. Stir gently to combine.
4. Spoon into prepared muffin tins and bake at 200ºC for 20 minutes.

Yield

51 x 25-g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.275
100
FINO MEAL BASE
0.025
9.09
FINO RYE BASE
0.010
3.64
Yellow corn meal
0.190
69.09
Sugar
0.010
3.64
BAKELS BAKING POWDER
0.005
1.82
Salt
0.005
1.82
Buttermilk (dry)
0.060
21.82
FINO MALT BASE
0.002
0.76
Total Weight: 0.582
Group 2
Ingredient
KG
Weight (%)
Evaporated Milk
0.250
90.91
Water
0.225
81.82
BAKELS BALEC LACTO ALBUMEN
0.010
3.64
Water
0.050
18.18
Canola oil
0.055
20
Honey
0.050
18.18
Light corn syrup
0.030
10.91
BAKELS OVALETT
0.030
10.91
Total Weight: 0.700

Method

How to do it:

1. Mix Group 1 at low speed until blended.
2. Dissolve Balec in water (2).
3. Mix Group 2 with Group 1. Stir gently to combine.
4. Spoon into prepared muffin tins and bake at 200ºC for 20 minutes.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Muffin

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