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Gluten Free Muffin Mix – Durian Crumble
Mr.Passart Wongprom (Chef Mhee)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here. Preparation time: 7 minutes
Proofing and Resting Time: None
Baking Time: 30 minutes
Outcome: 1 tray (6x10cm per piece, 20 pieces)
Tools needed: Mixer including bowl, kitchen scale, baking tray size 60x20 cm
Ingredients and Method
Ingredients
- Basic batter
- 750 g Gluten free muffin mix
- 375 g Whole egg
- 262 ml. Vegetable oil
- 112 ml. Water, approx.
- Durian cream
- 200 g Golden pastry cream
- 20 g Durian paste
- 400 ml. Milk
- Classic cream
- 200 g Golden pastry cream
- 300 g Uniwhipped neutra
- 400 g Water
- Crumble
- 200 g Gluten free muffin mix
- 50 g Corn starch
- 175 g Sugar
- 90 g Butter
Method
- Basic batter Mix all Ingredients of basic batter for 3 – 4 minutes on a medium speed
- Durian cream Mix all ingredients of durian cream with beater for 2-3 minutes on a medium speed. Then pour into a piping bag.
- Classic cream Mix all ingredients of classic cream with beater for 2-3 minutes on a medium speed. Then pour into a piping bag.
- Crumble Mix all ingredients of crumble into a mixing bowl, beat with folk until it becomes a crumble.
- Assembling Pour 1,499 g of the basic batter in the tray (60 x 20cm) and spread evenly.
- Pipe dots of the classic cream and the durian cream in a checkered process along the top of the batter.
- Sprinkle the crumbles over the cream.
- The oven should have a temperature of 190° C when you put the tray in.
- After approximately 5 minutes of baking decrease the temperature to 180°C and bake for 25-35 minutes.
