WEEK 5 - RECIPE FOR RAISIN SCONE, CHOCOLATE CHIPS MUFFIN, BLUEBERRY MUFFIN AND SOFT ROLL

Okey guys for this entire I want to share to you guys the recipe of Raisin Scone, Chocolate Chips Muffin, Blueberry Muffin and the last is Soft Roll.


RAISIN SCONE
-150 gm Bread flour
-150 gm Soft flour
-38 gm Castor sugar
-3 gm Salt
-18 gm Baking powder
-75 gm Raisin
-120 gm Butter 
-135 ml milk
-1 nos egg

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


RECIPE CHOCOLATE CHIPS MUFFIN
-125 gm Brown sugar
-1 no Egg
-86 ml Corn oil
-100 gm Heavy cream
-150 gm Soft flour
-50 gm Strong flour
-8 gm Baking powder
-2 gm Salt
-20 gm Chocolate chips

METHOD
1. In a mixing bowl, whisk egg, sugar and corn oil until creamy.
2. Pour in heavy cream.
3. Sift together the dry ingredients.
4. Add the liquids to the dry ingredients and mix just until all 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
-300 gm Soft flour
-150 gm Castor sugar
-20 gm Baking powder
-3 gm Salt
-3 nos Egg; beaten
-210 gm Milk
-1/4 tsp Vanilla essence
-120 ml Butter; melted
-120 gm Blueberry

METHOD
1. Sift together the dry ingredients.
2. Combine all liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Be careful not to over mix.
3. Fold in blueberry.
4. Scoop the batter into muffin cup. Bake in a preheated oven immediately, or loss of volume may result.



SOFT ROLL
- 250 gm Strong flour
- 35 gm Castor sugar
- 5 gm Dried yeast
- 3 gm Bread Improver
- 2.5 gm Salt
- 25 gm Butter
- 1 no Egg
- 125 ml water

METHOD
1. In a mixing bowl, put in flour, salt, sugar, bread improver and dried yeast. Rub with butter. Mix your finger until it becomes like breadcrumbs.
2. Add in egg and pour in water a little at a time. Knead dough for about 5-10 minutes until it turn into a smooth, skinny 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 you 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 palm of your hand. As you rotate the dough, use the edge of your hand to pinch the dough against the bench. This movement stretches the surface of the dough so it is complete smooth for a seam at the bottom where it was pinched together.

The problem for making this recipe is 
  • When we want to do the soft roll, some of product in different group didn't doing well.
  • When the blueberry muffin was baked, its so salt because the group that do the blueberry muffin was added to many salt in the dough that cause the taste of blueberry muffin very salted.
  • When do the shape of soft roll dough, the other group just do it by their self and they didn't use scale to measure the weight of the dough , its can cause the dough when that was baked. Some of the soft roll so small and a little burning.

The suggestion to help the problem is 
  • If you want the blueberry muffin its not to salt, just added a little salt in the dough. So the dough of blueberry muffin was taste.
  • must using the scale to have the same weight and size of the soft roll.

The appendices of the recipe

STEP HOW TO MAKE RAISIN SCONE











 STEP HOW TO MAKE CHOCOLATE CHIPS MUFFIN



   

STEP HOW TO MAKE BLUEBERRY MUFFIN

                            


STEP HOW TO MAKE SOFT ROLL

 

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