Muffin

Muffin

Ingredients & Process

Ingredient Baker's %
Sugar 320 (12.8%)
PALFFY 790LTU 365 (14.6%)
Egg 370 (14.8%)
Salt 3 (0.1%)
Baking Soda 6 (0.2%)
Vanilla Flavour 12 (0.5%)
PROBEST33 222 (8.9%)
Water 222 (8.9%)
Cake Flour 580 (23.3%)
Baking Powder 34 (1.4%)
Milk Powder 40 (1.6%)
Frozen Cherry 320 (12.8%)
Total 2494 (100%)

Make Form & Baking

  1. 1
    Mix Sugar with the margarine using a mixer.
  2. 2
    While mixing, add eggs little by little, in sections to ensure it is well mixed.
  3. 3
    Add Salt, Baking Soda, Vanilla flavour and mix.
  4. 4
    In separate bowl, prepare Milk Mixture (PROBEST33 + Water). In another bowl, prepare Powder Mixture (sifted Cake Flour + Baking Powder + Milk Powder).
  5. 5
    While mixing, add in a portion of both Milk Mixture & Powder Mixture (step 4), mix until smooth before adding more of them. Repeat for about 3 – 4 times until SG(specific gravity) 0.75.
  6. 6
    Mix in frozen cherry.
  7. 7
    Pipe 110g of Dough into Muffin cup.
  8. 8
    Bake for 23 minutes at Temperature of 190°C (Top) and 170°C (Bottom).
  9. 9
    Once baked, transfer to cooling rack.

Made With Vivo Products

Sheet Margarine Compound
CLASSICO SIO

CLASSICO SIO

It is a salted compound margarine in pre-cut slit form. The slits allow bakers to quickly separate equal portions, improving production efficiency and portion accuracy. It is suitable for use in Salted bun, coffee bun or as a bakery filling. The flavor profile is a strong buttery taste.

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Compound Cream
TOPPING ACE 500

TOPPING ACE 500

High compound cream. This is the closest quality of fresh cream among VIVO whipping cream. Its Over Run is close to fresh cream. So, it textures heavy and tastes so milky. Can be replaced fresh cream with this ACE500. But its workability is much better than fresh cream.

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Sweeten Sheet Fat Spread
CLASSICO MILK

CLASSICO MILK

compound type of CLSTLT. Strong buttery flavor. This is suitable for making Danish Loaf.

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