{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

pastry recipe 1 - Blueberry Muffins Yield 12 Muffins 2...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Blueberry Muffins Yield: 12 Muffins, 2½ oz. (75 g) each Method: Muffin All-purpose flour 8 oz. 240 g 100% Granulated sugar 5 oz. 150 g 62% Baking powder 1.3 oz. (2 tsp.) 9 g 4% Salt 1.5 z. (¼ tsp.) 1.5 g 0.6% Eggs 3.3 oz. (2 eggs) 100 g 41% Milk 8 fl. oz. 240 ml 100% Unsalted butter, melted 2 oz. 60 g 25% Vanilla extract 1.15 l. oz. (1 tsp.) 5 ml 2% Blueberries 5 oz. 150 g 62% Lemon zest 0.2 oz. (1 Tbsp.) 6 g 2.5% Total weight: 2 lb. 961 g 399% 1. Sift the dry ingredients together (flour, sugar, baking powder, salt). 2. Stir the liquid ingredients together (eggs, milk, melted butter, vanilla). 3. Stir the liquid mixture into the dry ingredients. Do not overmix. The batter should be lumpy. 4. Gently fold in the blueberries and lemon zest. 5. Portion into greased or paper-lined muffin cups and bake at 350°F (180°C) until light brown and set in the center, approximately 18 minutes. 6. Cool the muffins in the pan for several minutes before removing. Lemon Poppy Seed Muffins Method: Creaming
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Yield: 48 Muffins, 2¾ oz. (83 g) each Pastry flour 2 lb. 960 g 80% Bread flour 8 oz. 240 g 20% Baking soda 4.14 z. (1 tsp.) 4 g 0.3% Baking powder 0.42 oz. (1 Tbsp.) 12 g 1% Poppy seeds 3 oz. 90 g 7.5% Unsalted butter, room temperature 1 lb. 480 g 40% Granulated sugar 1 lb. 10 oz. 780 g 65% Glucose or honey 4 oz. 120 g 10% Olive oil 4 fl. oz. 120 ml 10% Eggs 20 oz. (12 eggs) 600 g 50% Salt 0.4 oz. (2 tsp.) 12 g 1% Vanilla extract 1 fl. oz. 30 ml 2.5% Lemon zest, grated 0.5 oz. 15 g 1.25% Sour cream 1 lb. 480 g 40% Powdered sugar as needed as needed Total batter weight: 8 lb. 3 oz. 3935 g 328%
Background image of page 2
2 Sift the flours, baking soda and baking powder together. Stir in the poppy seeds and set aside. 3 Using a mixer fitted with the paddle attachment, cream the butter until lump-free and fluffy. Add the sugar, glucose or honey and oil and cream until light. 4 Gradually add the eggs followed by the salt, vanilla, lemon zest and sour cream. Then stir in the sifted dry ingredients. 5 Scale the batter into 5-ounce (150-gram) portions using a scale or #6 scoop and place in greased or paper- lined muffin cups. 6 Bake at 425°F (220°C) until the centers of the muffins bounce back when lightly pressed, approximately 15 to 18 minutes. Dust the cooled muffins with powdered sugar.
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}