Application: Muffin, various kind of muffin
Advantages: Consistency quality, excellent taste and aroma
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:70 bags(10kg) per pallet
Recipe 1: Muffins
| Recipe 1 | Royal Muffin Mix(500gm), Eggs(225gm), Vegetable Oil(175gm), Water(50ml) |
Step 1 – Preheat the oven to 165°c – 170°c. Place baking cups in standard muffin pan.
Step 2 – Whisk Muffin mix, water, vegetable oil, eggs until mixture is smooth and well combined.
Step 3 – Pour the cake batter into prepared pan. Bake for 20-22 minutes or until skewer inserted into the center comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool.
| Pan Size: Inches | Standard muffin pan 2″ diameter | Jumbo muffin pan 3″ diameter | Mini muffin pan 1″ diameter |
| Yield – 1 recipe | about 18pcs | about 12 pcs | about 32 pcs |
| Baking Time | 20 – 22 mins | 24 – 26 mins | 18 – 20 mins |
| Temperature | 165°c – top 170°c – bottom |
165°c – top 170°c – bottom |
165°c – top 170°c – bottom |
Recipe 2: Muffins Loaf
| Recipe 2 | Royal Muffin Mix(1000gm), Baking Powder(15g), Eggs(400gm), Water(100g), Cooking Oil(250g) |
Step 1 – Whip Royal Muffin Mix, baking powder, egg and water using high speed for 5 minutes
Step 2 – Add in cooking oil and whip at high speed for another 1 minute until well combined
Step 3 – Then pour batter into a loaf pan and ready to bake
| Pan Size: Inches | 2 x 5 x 3(L x W x H) | Baking time | 40 minutes +- | |
| Mixing Time | 6 minutes | Temperature | 180°c | |
| Batter weight/td> | 300g |
