Beetroot & Chilli Savoury Muffin
Muffin batter and Inclusions (on batter weight) — a Bakels recipe in 2 components, makes 20 muffins. Uses Bakels Country Oven Oat and Barley Bread Concentrate 16 kg.
- mixing time (low speed)
- 1 min
- mixing time (medium speed)
- 5 min
- scaling weight
- 120 g
- baking temperature
- 190 °C
- baking time
- 30-35 min
Ingredients
Muffin batter
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Multimix Cake Concentrate | 0.394 kg | 39.4% |
| Bakels Country Oven Oat and Barley Bread Concentrate 16 kg | 0.303 kg | 30.3% |
| Bread flour | 0.303 kg | 30.3% |
| Vegetable oil | 0.455 kg | 45.5% |
| Whole egg | 0.379 kg | 37.9% |
| Water | 0.333 kg | 33.3% |
Inclusions (on batter weight)
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Grated beetroot | 0.180 kg | 8.3% |
| Chopped red chilli | 0.045 kg | 2.1% |
Method
Add all ingredients into a bowl fitted with a beater.
Mix for 1 minute on low speed.
Scrape down.
Mix on medium speed for 5 minutes.
Scale at 120 g into muffin tulip cases.
Bake at 190 °C for 30-35 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.