Class- 03 (BLUEBERRY MUFFIN, CHOCOLATE CHIPS MUFFIN & RAISIN SCONE)

 BLUEBERRY MUFFIN

Ingredients:

GroupO(A):

1. 300 gm soft flour 

2. 150 gm Castor sugar

3. 20 gm Baking powder

4. 3 gm  Salt

Group(B)

1. 3 nos egg: beaten

2. 120 gm milk

3. 1/4 tsp  vanila essence

5. 12o ml butter:melted.

Group(c):

1. Blueberry

Method:

1. Sift together the dry ingredients.

2. Combine all liquid ingredients, including melted butter.

3. Add the liquid to the dry ingredients and mix just until all the flour is moistened. The batter  will look lumpy. Be carfully not to over mix

4. Fold in blueberry.

5. scoop the butter in the muffin cup. bake in preheated oven immediately, or loss of volume may result.

CHOCOLATE CHIPS MUFFIN

INGREDIENTS:

 1. 125 gm  Brown

2. 1 nos Egg

3. 86 ml corn oil.

4. 100 ml heavy cream

5. 150 gm soft flour

6. 50 gm strong flour.

7. 8 gm baking powder.

8. 2 gm salt.

9. 20 gm chocolate chips.

Method:

1. In a mixing bowl, whisk egg, sugar and oil until creamy.

2. Pour in heavy cream.

3. Sift together the dry ingredients.

4. Add the liquids to the dry ingredientsnand mix just untill all the flour is moistened.

The better will look lumpy. Be carefully not over mix.

5. Pipe the batter in muffin cup. Sprinkle with are chocolate chips. Bake in a preaheted oven until it is well risen.

RAISIN SCONE

INGREDIENTS:

1. 150 gm bread flour

2. 159 gm soft flour

3. 38 gm castor sugar

4. 3 gm salt

5. 18 gm baking powder.

6.75 gm raisin

7. 120 gm butter

9. 135 ml milk.

Methods:

1. Sift dry ingredients together.

2. Add in butter and rubbinguntil the resemble a coarse cornmeal.

3. Combined the liquid ingredients, pour into dry ingredients mix until all ingredient will blended.

4. knead lightly.

5. the dough should be soft and lightly

6. cut using cookies cutter, egg wash and bake.