Berliner 10 Free - Beetroot Love Muffins - Muffin Pastry with Beetroot
Dough and Filling — a Zeelandia recipe in 2 components. Uses Berliner 10% Doughnut Improver Free 25 kg and ZEELAsoftSER Vanilla Cream Cheese 12 kg.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 4 min
- dough temperature
- 26 °C
- resting time (pre-fermentation)
- 15 min
- proofing time
- 40 min
- baking temperature
- 200 °C
- baking time
- 20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 10% Doughnut Improver Free 25 kg | 100 g |
| Wheat flour type 550 | 1000 g |
| Sugar | 60 g |
| Salt | 15 g |
| Yeast | 70 g |
| Eggs | 200 g |
| Water | 260 g |
| Oil | 50 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Veggie Beetroot | |
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 175 g |
Method
- Dough
Mix all ingredients for 5 minutes on low speed and 4 minutes on high speed. Dough temperature: about 26°C.
- Dough
Divide the dough into pieces of 0.16 kg.
- Dough
Pre-ferment (rest) the dough for 15 minutes.
- Dough
Roll the pieces out into a rectangle 2 mm thick.
- Filling
Mix Fruitful Veggie Beetroot with ZEELAsoftSER and spread it over the rolled-out dough.
Roll the whole thing up tightly and chill.
Cut the chilled dough rolls lengthways, then twist them, place in a paper case and leave to proof in the proofer for about 40 minutes.
Bake at 200°C for about 20 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.