Ingredients
Group 1
Ingredient
KG
Multimix Cake Concentrate
0.130
Country Oven Rye Bread Concentrate
0.100
Bread flour
0.100
Vegetable oil
0.150
Whole egg
0.125
Water
0.110
Stilton
0.070
Walnuts
0.050
Total Weight: 0.835
Method
1. Add all ingredients into a bowl fitted with a beater, mix for 1 minute on slow speed.
2. Scrape down.
3. Mix on second speed for 5 minutes.
4. Scale at 120g into muffin tulip cases.
5. Bake at 190℃ for 30-35 minutes.
Yield
5-7 muffins
Product Used
Ingredients
Group 1
Ingredient
KG
Multimix Cake Concentrate
0.130
Country Oven Rye Bread Concentrate
0.100
Bread flour
0.100
Vegetable oil
0.150
Whole egg
0.125
Water
0.110
Stilton
0.070
Walnuts
0.050
Total Weight: 0.835
Method
1. Add all ingredients into a bowl fitted with a beater, mix for 1 minute on slow speed.
2. Scrape down.
3. Mix on second speed for 5 minutes.
4. Scale at 120g into muffin tulip cases.
5. Bake at 190℃ for 30-35 minutes.
Ingredients
Group 1
Ingredient
KG
Multimix Cake Concentrate
0.130
Country Oven Rye Bread Concentrate
0.100
Bread flour
0.100
Vegetable oil
0.150
Whole egg
0.125
Water
0.110
Stilton
0.070
Walnuts
0.050
Total Weight: 0.835
Method
1. Add all ingredients into a bowl fitted with a beater, mix for 1 minute on slow speed.
2. Scrape down.
3. Mix on second speed for 5 minutes.
4. Scale at 120g into muffin tulip cases.
5. Bake at 190℃ for 30-35 minutes.
Yield
5-7 muffins
Product Used
Ingredients
Group 1
Ingredient
KG
Multimix Cake Concentrate
0.130
Country Oven Rye Bread Concentrate
0.100
Bread flour
0.100
Vegetable oil
0.150
Whole egg
0.125
Water
0.110
Stilton
0.070
Walnuts
0.050
Total Weight: 0.835
Method
1. Add all ingredients into a bowl fitted with a beater, mix for 1 minute on slow speed.
2. Scrape down.
3. Mix on second speed for 5 minutes.
4. Scale at 120g into muffin tulip cases.
5. Bake at 190℃ for 30-35 minutes.
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