Ingredients

Group Mamon
Ingredient
KG
Weight (%)
Bakels Muffin Mix
0.400
100
Eggs
0.328
82
Oil
0.072
18
Yellow Food Color
0.002
0.50
Apito Butta Vanilla Essence
0.008
2
Ovalett Cake Emulsifier
0.036
9
Total Weight: 0.846

Method

How to do it:

1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 1 ounce muffin tin.
6. Bake at 170-180°C until done.
7. Unmold and cool down in a rack.
8. Low and slow toast the mammon until golden brown.

Yield

70 pieces

Ingredients

Group Mamon
Ingredient
KG
Weight (%)
Bakels Muffin Mix
0.400
100
Eggs
0.328
82
Oil
0.072
18
Yellow Food Color
0.002
0.50
Apito Butta Vanilla Essence
0.008
2
Ovalett Cake Emulsifier
0.036
9
Total Weight: 0.846

Method

How to do it:

1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 1 ounce muffin tin.
6. Bake at 170-180°C until done.
7. Unmold and cool down in a rack.
8. Low and slow toast the mammon until golden brown.

Display Conditions

Display Conditions

Ambient

Category

Category

Cookies

Finished Product

Finished Product

Cookies