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Tuesday, September 20, 2005
COFFEE PECAN MUFFIN





Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 12 medium muffins

 

    180g all-purpose flour

    195g superfine flour
    5 tsp baking powder
    1/2 tsp salt
    210g castor sugar


    2 large eggs, lightly beaten
    300ml milk

    3 tbsp instant coffee powder
    130g butter, melted and cooled

   

    200g pecans, toasted and chopped

   

 

 

METHOD:

  1. Preheat oven at 200 degC. Line muffin tray with paper cups.

  2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

  3. Dissolve instant coffee powder in milk.

  4. In another mixing bowl, combine egg, coffee solution and melted butter.

  5. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chopped pecans into batter. The batter should look lumpy. Do not overmix.

  6. Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

  7. Transfer to wire racks to let cool.

 

 

NOTE:

  1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

  • The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls.   They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

  • The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.     

  1. Basic baker's percentage of muffins:

  • Flour                     100%

  • Sugar                    60%

  • Baking powder    6%

  • Salt                       1.25%

  • Egg                       20%

  • Milk                       80%

  • Fat                        30%


Posted at Tuesday, September 20, 2005 by nurdia

 

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Sukatan untuk bahan-bahan
dari cup/cawan ke gram/liter.
Sebagai panduan.

Tepung
1/4 cup = 30gm
1/2 cup = 60gm
1 cup = 125gm
6 3/4 cups = 1kg (1000gm)

Gula atau Mentega
1/4 cup = 60gm
1/2 cup = 125gm
1 cup = 250gm

Cecair
1/4 cup = 50ml
1/2 cup = 125ml
3/4 cup = 180ml
1 cup = 250ml
4 cups (1 quart) = 1 Liter

sukatan cawan ke gram (oz)

1 cup plain flour = 125g ( 4 0z)
1 cup self raising= 125g ( 4 oz)
1 cup castor sugar = 250g ( 80z)
1 cup brown sugar = 185g ( 4 oz)
1 cup icing sugar = 125g ( 4 oz)
1 cup sultana= 125g ( 4 oz)
1 cup coco = 125g ( 4 0z)
1 cup walnut = 125g ( 4 oz)



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