Page 12 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
STAGE 2
NET WEIGHT
1 000 g 350 g
300 g 225 g 100 g
1 975 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Crème Cake Base, blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed.
ADD: Incorporate Vegetable Oil and Water gradually over 1 minute on low speed. Scrape down bowl and paddle, blend
3 minutes on low speed.
ADD: Blueberries. Fold in by hand. NOTE: keep frozen (or dry) until last minute to prevent “bleeding” into batter, see troubleshooting.
Blueberry Cake or Muffins
Vegetable Oil
Water, cold Blueberries-Fresh / Frozen
TOTAL BATTER WEIGHT
LOAF CAKE MUFFINS RING CAKE
SCALE: 1⁄2 kg Loaf Pan – 0,40 kg
BAKE: 175–180° C, 40–50 min.
Muffin Tin – 2/3 Full
190-195°C, 18-22 min.,
Ring Pan – 20 cm
– 0,60 kg
175–180°C, 40–50 min.
depending on size.
TOP: (Blueberry Cake) With Sanding Sugar or MC Streusel and/or Blueberries.
FINISH: Glaze or String Ice with White Roll Icing. TOP: (Carrot Cake) With MC Streusel, if desired.
INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
Bread Flour (for muffins)
STAGE 2
Vegetable Oil
Water, cold Carrots - Shredded Nuts
Cinnamon
OPTIONAL
Cranberries (frozen)
TOTAL BATTER WEIGHT
1 000 g 350 g 25 g
300 g
215 g 175 g 75 g 2 g
100 g 2 142 g
Carrot Cake or Muffins
NET WEIGHT
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Crème Cake Base and Bread Flour. Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed.
ADD: Incorporate Vegetable Oil and Water gradually over 1 minute on low speed.
Scrape down bowl and paddle. Add Shredded Carrots, Nuts and Cinnamon, blend 3 minutes on low speed.
10