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
Mix Sugar with the margarine using a mixer.
2
While mixing, add eggs little by little, in sections to ensure it is well mixed.
3
Add Salt, Baking Soda, Vanilla flavour and mix.
4
In separate bowl, prepare Milk Mixture (PROBEST33 + Water). In another bowl, prepare Powder Mixture (sifted Cake Flour + Baking Powder + Milk Powder).
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
Mix in frozen cherry.
7
Pipe 110g of Dough into Muffin cup.
8
Bake for 23 minutes at Temperature of 190°C (Top) and 170°C (Bottom).
9
Once baked, transfer to cooling rack.

Made With Vivo Products

Sheet Margarine Compound

CLASSICO 780 Enhanced

comparing with CL780LT, CL780E is stronger flavor profile and better elasticity.

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Sheet Margarine Compound

CLASSICO 730LT

reasonable type low compound sheet margarine. You can handle this almost same as vegetable type sheet margarine.

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Non Dairy Cream

TOPPING ACE AM

Can be kept below 25°C High Volume after Whipping Suitable for Cake Decoration

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Sheet Margarine Compound

CLASSICO LACTIS30

Using natural fermented ingredients with highest lactic butter for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.

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