Gluten Free Muffin Mix – Durian Crumble

Mr.Passart Wongprom (Chef Mhee)
Mr.Passart Wongprom (Chef Mhee)
1 Tray
00h 07
00h 30

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

  1. Basic batter Mix all Ingredients of basic batter for 3 – 4 minutes on a medium speed
  2. Durian cream Mix all ingredients of durian cream with beater for 2-3 minutes on a medium speed. Then pour into a piping bag.
  3. Classic cream Mix all ingredients of classic cream with beater for 2-3 minutes on a medium speed. Then pour into a piping bag.
  4. Crumble Mix all ingredients of crumble into a mixing bowl, beat with folk until it becomes a crumble.
  5. Assembling Pour 1,499 g of the basic batter in the tray (60 x 20cm) and spread evenly.
  6. Pipe dots of the classic cream and the durian cream in a checkered process along the top of the batter.
  7. Sprinkle the crumbles over the cream.
  8. The oven should have a temperature of 190° C when you put the tray in.
  9. After approximately 5 minutes of baking decrease the temperature to 180°C and bake for 25-35 minutes.

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