Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Water
4.000
Sun-dried tomato
1.250
Grated mature cheddar cheese
1.250
Total Weight: 12.065

Method

1. Mix all ingredients (except sun-dried tomato and cheese) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the sun-dried tomato and cheese on slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Scale into small marble-sized pieces (approximately 1-2cm wide) and fill each tulip case 3/4 full.
5. Dry prove: 30-40 minutes at room temperature, place on rack and cover with rack cover.
6. Sprinkle grated cheese on top and chopped cherry tomato onto each muffin.
7. Bake: 200°C for 18 minutes, no steam.

Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Water
4.000
Sun-dried tomato
1.250
Grated mature cheddar cheese
1.250
Total Weight: 12.065

Method

1. Mix all ingredients (except sun-dried tomato and cheese) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the sun-dried tomato and cheese on slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Scale into small marble-sized pieces (approximately 1-2cm wide) and fill each tulip case 3/4 full.
5. Dry prove: 30-40 minutes at room temperature, place on rack and cover with rack cover.
6. Sprinkle grated cheese on top and chopped cherry tomato onto each muffin.
7. Bake: 200°C for 18 minutes, no steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Muffin