Page 14 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
Pumpkin, Canned Pumpkin Pie Spice Bread Flour (for muffins)
STAGE 2
Vegetable Oil Water, cold
Nuts
Raisins (soaked) or Cranberries
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g 75 g 2 g 100 g
300 g 225 g 75 g 50 g 75 g
2 252 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Crème Cake Base, Bread Flour, Pumpkin (canned) and Pumpkin Pie Spice. 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: Nuts and Soaked Raisins or Cranberries. Fold in by hand.
Pumpkin Cake or Muffins
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: (Pumpkin Cake) With MC Streusel or Nuts, if desired.
FINISH: (Raspberry Chocolate Cake) Using Pastry Bag, top with Pink Roll Icing, then White Roll Icing and garnish with Fresh Raspberries.
INGREDIENTS
STAGE 1
MC Chocolate
Crème Cake Base Whole Eggs
Bread Flour (for muffins)
STAGE 2
Vegetable Oil Water, cold
MC
Raspberry Filling
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 350 g 100 g
300 g 225 g
100 g 2 075 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl. ADD: MC Chocolate Crème Cake Base and Bread Flour. Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed.
ADD: Incorporate Salad Oil and Water gradually over 1 minute on low speed. Scrape down bowl and paddle. Add MC Raspberry Filling and blend
3 minutes on low speed.
Raspberry Chocolate Cake or Muffins
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