Pastry Flour 3.61 oz
Bran .9 0z
salt .05 oz
baking powder .06 oz
Baking soda .045 oz
Cinnamon .18 oz
Nutmeg .09 oz
Ginger .004 oz
Chopped nuts 1.14 oz
Coconut .45 oz
Egg 1.8 oz
Sugar 3.38 oz
Zucchini 1.35 oz
Carrot 1.35 oz
Vegetable oil 1.8 oz
All the ingredients laid out
dry ingredients (minus sugar) sifted together
dry ingredients placed in a bowl
coconut, bran, and nuts added to dry ingredients
egg added to sugar
whisked together
butter being added to egg and sugar
carrot and zucchini added to egg sugar and butter
wet ingredients being added to dry (well or muffin method)
mixed together and scooped with a number 20 scoop.
put batter in muffin tins
finished product.
baked at 400 degrees for 15 min
Banana Bread (more like muffins)
Pastry flour 131 g
salt 1.63g
Baking Powder 6.5g
baking soda
.78
Nuts 32.75g
Egg 52.4 g
sugar 52.4g
Melted butter 43.23g
Bananas 131g
dry ingredients sifted together
egg added to sugar- foam
Banana added to egg-folded
dry ingredients added to wet-folded
butter added at edge
Kugelhopf mold. -greese with soften butter
batter in mold
out of oven- 375 degrees for 20 min
parchment cone
glaze- powdered sugar and small amount of water
Blueberry muffins and buckle
butter 135g
sugar 135g
salt .38g
non fat dairy milk solids 18.9g
eggs 81g
cake flour 270g
Baking Powder 13.5g
Vanilla 3.38g
Water 202.5g
- vanilla evaporates so measure it as you need it
dry ingredients sifted
butter put in mixer
sugar and vanilla added. soft and light- creaming
add egg slows in stages
add dry
and water
muffins and buckle- sprinkle streusel topping
finished product
