Orange Muffins
Ingredients Part I:
| |
6 Dozen (7-3/4#) |
|
| Sugar |
1# |
8 Oz. |
12 Oz. |
| Salt |
|
½ Oz. |
1/4 Oz. |
| Powder Milk |
|
3 Oz. |
1½ Oz. |
| Shortening |
1# |
|
8 Oz. |
| Corn Syrup |
|
2 Oz. |
1 Oz. |
Ingredients Part II:
| Eggs (Room Temp) |
12 Oz. |
6 Oz. |
Ingredients Part III:
| Orange Juice |
12 Oz. |
6 Oz. |
| Water |
12 Oz. |
6 Oz. |
| Orange Zest |
2 Tbsp. |
1 Tbsp. |
| Vanilla |
½ Oz. |
½ Tbsp. |
Ingredients Part IV:
| Cake Flour |
2# |
8 Oz. |
1#
| 4 Oz. |
| Baking Powder |
|
2 Oz. |
|
4 Oz. |
Method:
- Sift Cake Flour And Baking Powder Together Three Times (Pt. 4) And Set Aside.
- Using A 12 Quart Mixing Kettle And A Paddle Attachment, Cream Together All The Ingredients In Part 1. (Sugar, Salt, Shortening, Powder Milk, Corn Syrup). Scrape Down The Bowl 2-3 Times During This Process.
- Slowly Add The Eggs One At A Time. When The First Egg Is Fully Blended Into The Creamed Mixture, Then Add The Next, Repeating This Process Until All Eggs Are Blended In.
- Combine All The Ingredient Together In Part 4, (Juice, Water, And Zest). Add To The Above Mixture And Blend 30 Seconds. Should Look A Bit Separated.
- Add Flour Mixture To Above And Mix Lightly Until Smooth.
Source: Chef Ronald Ng, CCSF
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