Pastry Arts: Exploring Ingredients and Techniques

Pumpkin Muffin
Baker's % 109.00 40.00 40.00 30.00 92.00 100.00 0.80 2.00 0.80 0.40 0.40 0.40 0.40 416.20 Ingredients Sugar Butter Oil Eggs Pumpkin puree Bread flour Baking soda Baking powder Salt Cinnamon Nutmeg Allspice Ginger Total Kilogram 0.393 0.144 0.144 0.108 0.332 0.360 0.003 0.007 0.003 0.001 0.001 0.001 0.001 1.500

Process: 1. Melt the butter, and combine with the sugar and oil in a mixing bowl fitted with a paddle attachment. 2. Add the eggs and pumpkin puree, mix to combine. 3. Sift the dry ingredients together and gradually add to the liquid ingredients. st 4. Mix on 1 speed for 1 minute. 5. Deposit 100g of batter into greased or papered muffin pans. 6. Optional: pipe about 10g Cream Cheese Filling in center and top with Pepita Streusel. 7. Bake at 190C/375 F convection for 18-22 minutes or until a skewer tests clean. The batter may be kept under refrigeration for two days with good results. Baked muffins are best consumed the same day, but may be frozen for up to one month.

San Francisco Baking Institute 2011

Pastry Arts: Exploring Ingredients and Techniques

Pepita Streusel
Baker's % 56.89 42.99 100.00 3.58 62.58 0.24 0.24 266.52 Ingredients Brown sugar Pumpkin seeds Bread flour Cinnamon Butter, melted Salt Baking powder Total Kilogram 0.213 0.161 0.375 0.013 0.235 0.001 0.001 1.000

Process: 1. Combine all ingredients. Can be refrigerated for up to one week or frozen for up to three months.

Cream Cheese Filling

Baker's % 100.00 50.00 10.00 9.00 13.00 2.00 184.00 Ingredients Cream cheese Sugar Butter, melted Eggs Bread flour Vanilla extract Total Kilogram 0.408 0.204 0.041 0.037 0.053 0.008 0.750

Process: 1. Paddle the cream cheese and sugar together until smooth. 2. Add melted butter, and mix until blended. 3. Mix in the eggs and vanilla. 4. Add the flour and mix until combined. Can be refrigerated for up to 5 days or frozen for up to 3 months.

San Francisco Baking Institute 2011