Recipe37-Muffin with Chocolate Chip and Soft Chocolate Filling

Muffin with Chocolate Chip and Soft Chocolate Filling

Muffin Dough

g
Sugar350
PALFFY LACTIS 10365
Egg370
PROBEST33222
Water222
Salt5
Baking Soda6
Vanilla Flavour12
Cake Flour580
Baking Powder34
Milk Powder30
DARK COMPOUND CHIP448

Process

  1. Mix Sugar with PALFFY LACTIS 10 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.
  6. Mix in DARK COMPOUND CHIP.
  7. Pipe 110g of Dough into Muffin cup. Add more DARK COMPOUND CHIP on top.
  8. Bake for 23 minutes at Temperature of 190°C (Top) and 170°C (Bottom).
  9. Once baked, transfer to cooling rack.

Soft Chocolate Filling

Process

  1. Once cooled, use piping tube to poke a hole into the muffin, pipe in DARK COMPOUND SOFT CHOCOLATE.

Products Used for This Recipe

PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
DARK COMPOUND CHIP

Bake-stable compound chocolate chip that can keep the texture of original chocolate even after baking.

  • Packing: 10kg / 1kg*10
  • Storage: 20-24℃
  • Shelf Life: 16months
Dark Compound Filling
DARK COMPOUND SOFT CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.

  • Packing: 5kg*4
  • Storage: 20-24℃
  • Shelf Life: 12months

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