Page 26 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
Corn Meal
STAGE 2
Vegetable Oil Water, cold Creamed Corn or Frozen Kernels
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 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.
ADD: Creamed Corn and blend
3 minutes on medium speed.
Cornbread Cake or Muffins
LOAF CAKE MUFFINS RING CAKE
SCALE: BAKE: TOP:
1⁄2 kg Loaf Pan – 0,40 kg
175-180°C, 40-50 min
Muffin Tin – 2/3 Full Ring Pan – 20 cm – 0,60 kg
190-195°C, 18-22 min., 175-180°C, 40-50 min. depending on size.
(Cornbread Cake) Top with Corn Kernels or Yellow Corn Meal.
Cornbread cake and muffins made from MC Crème Cake Base are a perfect complement to a picnic or barbeque. A great item to feature in summer.
Top muffins and cakes lightly with frozen
whole kernels for extra eye appeal. Chopped Jalapeno peppers can also be added to spice up any meal,
(75 g per small batch, 170 g per large batch).
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