 |  |  |  |  |  |  | ||||||||
 | | | | | | | | | | | | | | |
| |
| |
All Purpose Cake and Muffin Mix A mix to produce good quality cakes and muffins. Recipe INGREDIENTS
METHOD Using a planetary mixer fitted with a beater, add the egg, water and vegetable oil to the cake mix on slow speed over 2 minutes, Scrape down and mix for a further 3 minutes on medium speed or until the mix is smooth. Fruit and flavour can be added at 25% batter weight. Scale at 4.5 kg per 30 x 18 inch sheet or 350 gm / 340grm per 1 lb loaf tin. BAKING Oven temperature 180 - 200°C/360-390°F Baking time 25-40 minutes depending on size. Muffin Flavours Coconut 25% of batter weight Mixed Fruit 25% of batter weight Banana Chunks 25% of batter weight Chocolate Chip 30% of batter weight Blueberry 60% of batter weight (coat blueberry with white flour whilst frozen to make it easier to introduce in to the batter) Disperse flavours in to batter at the end of mixing Scale at 85 gm in to muffin paper cases Sprinkle with coarse granulated sugar before baking | ||||||||||||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||||||||||
| | | | | ||||||||||||||||||||||||||||||||||
