RED VELVET MUFFIN
(Using B & S Red Velvet Muffin Mix)
YIELD: 12 pieces (using American Size-Texas Muffin pan)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Red Velvet Muffin Mix |
100.00 |
1000.00 |
| Whole Egg |
30.00 |
300.00 (6 pcs) |
| Melted Unsalted Butter |
15.00 |
150.00 |
| Corn Oil |
20.00 |
200.00 |
|
Water |
30.00 |
300.00 |
|
Mayonnaise |
20.00 |
200.00 |
Toppings (Optional): Combine all these together until well incorporated |
||
| B & S Coffee Boy |
25.00 |
250.00 |
|
Unsalted Butter |
6.00 |
60.00 |
| Strawberry Flavocol |
-As Desired– |
|
PROCEDURE:
- Place all ingredients into mixing bowl EXCEPT melted butter, corn oil and mayonnaise.
- Using cake paddle, blend for 1 minute at low speed.
- Scrape down, add mayonnaise, and mix at low speed for 2 minutes or until no lumps are visible. DO NOT OVERMIX.
- Slowly add oil and melted butter while mixing at low speed until properly blended.
- Deposit into muffin pan 2/3 full (American Size-Texas Muffin Pan) and add toppings as desired.
- Bake at 180ºC for 30 -35 minutes or until done.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
