WEEK 5(CHOCO CHIP MUFFIN,BLUEBERRY MUFFIN,SOFT ROLL,RAISIN SCONE)

In week 5 we have learned 4 type. Which is choco chip muffin, blueberry muffin, soft roll and raisin scone. Each group will create a product.


RECIPE
CHOCO CHIP MUFFIN


INGREDIENTS:
√ 125 gram – Brown sugar
√ 1 no – Egg 
√ 86 ml – Corn oil
√ 100 ml – Heavy cream
√ 150 gram – Soft flour
√ 50 gram – Strong flour
√ 8 gram – Baking powder
√ 2 gram – Salt
√ 20 gram – Chocolate chips

METHODS:
1.In a bowl, whisk egg, sugar and oil until creamy.
2.Pour in heavy cream.
3.Sift together the dry ingredients.
4.Add the liquid ingredients into the dry ingredients and mix just until the flour is moistened. The batter will look lumpy. Be careful not to over mix.
5.Pipe the batter into muffin cup. Sprinkle with chocolate chips. Bake in a preheated oven until it is well risen.




BLUEBERRY MUFFIN

INGREDIENTS:
√ 300 gram – Soft flour
√ 150 gram – Castor sugar 
√ 20 gram –Baking powder
√ 3 gram – Salt
√ 3 nos – Egg (beaten)
√ 210 ml – Milk 
√ ¼ teaspoon – Vanilla essence
√ 120ml – Butter (melted)
√ 120 gram – Blueberry

METHODS:
1.Sift together dry ingredients.
2.Combine all liquid ingredients, including melted butter.
3.Add the liquid ingredients to dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. 
4.Next, fold in blueberry.
5.Scoop the batter into the muffin cup. Bake in a preheated oven immediately or loss of volume may result.
SOFT ROLL

INGREDIENTS:
√ 250 gram – Strong flour
√ 35 gram – Castor sugar
√ 5 gram – Dried yeast 
√ 3 gram – Bread improver
√ 2.5 gram – Salt
√ 25 gram – Butter
√ 1 no – Egg
√ 125 ml – Water

METHODS:
1.In a mixing bowl, put in flour, salt, sugar, bread improver and dried yeast. Rub with butter. Mixed with your finges until it becomes like breadcrumbs.
2.Add in egg and pour in water a little at a time. Knead a dough for about 5 – 10 minutes until it turn into a smooth, shiny ball.
3.Leave the ball of dough in the mixing bowl in a warm place. Cover with a damp, clean towel. It will expand twice its size.
4.The dough is ready when the indent we make doesn’t spring back.
5.Punching down, portioning and rounding the dough.
6.To round a piece of dough, roll the dough on the bench with the our palm. As we rotate the dough, use the edge of hand to pinch the dough against the bench. This movement stretches the surface of the dough so it is completely smooth except for a seem at the bottom where it was pinched together.



RAISIN SCONE

INGREDIENTS:
√ 150 gram – Bread flour
√ 150 gram – Soft flour
√ 38 gram – Castor sugar 
√ 3 gram – Salt
√ 18 gram – Baking powder
√ 75 gram – Raisin 
√ 120 gram – butter
√ 1 no – Egg
√ 135 ml – Milk

METHODS:
1.Sift dry ingredients together.
2.Add in butter and rubbing until the mixture resembles a coarse cornmeal.
3.Combine the liquid ingredients and pour into dry ingredients. Mix just until it is combined and soft dough are formed.
4.Knead it lightly.
5.The dough should be soft and slightly elastic but not that sticky.
6.Cut using cookie cutter, but we use the donut cutter and baked.

CONCLUSION
We are happy to learn this product. We can do this at home. They are many various ways to make all these products.
  
  

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