Group : Muffin batter
Ingredient
KG
%
0.394
39.40
0.303
30.30
Bread flour
0.303
30.30
Vegetable oil
0.455
45.50
Whole egg
0.379
37.90
Water
0.333
33.30
Total Weight: 2.167
Group : Inclusions (on batter weight)
Ingredient
KG
%
Grated beetroot
0.180
8.30
Chopped red chilli
0.045
2.10
Total Weight: 0.225
1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix on medium speed for 5 minutes.
5. Scale at 120g into muffin tulip cases.
6. Bake at 190℃ for 30-35 minutes.
Yield: 20 muffins
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