Banana Shortbread Muffins

  • Volume
  • Softness
Ingredients Gram %
Sugar 2050 14,2
Fresh banana 3000 20,7
Salt 75 0,5
Egg 1600 11,0
Banana flavour * 210 1,4
Baking syrup * 850 5,9
Water 750 5,2
Bread wheat flour 1600 11,0
Pastry wheat flour 1600 11,0
Sodium bicarbonate 25 0,2
Winsto * 450 3,1
Dorothy * 255 1,8
Vegetable oil 900 6,2
Pecans or walnuts 1120 7,8
TOTAL 14485,00 100,00
* Product from Aromatic
Preparation
Gravity 960-990
Batter temp 24 °C
Baking time 20 min
Baking temp 20 min

1. Place sugar, bananas and salt into the bowl and mix in first speed for 2 minutes.
2. Add egg, baking syrup, water and flavour while mixing in same speed. Mix smooth.
3. Add flour, bicarbonate, Winsto and Dorothy and mix in first speed until smooth.
4. Add veg. oil slowly in first speed mix until the oil is fully incorporated and the batter is homogenous.
5. Add nuts and mix for 20 seconds. Blend by hand if needed.
6. Fill into muffins tray and bake at 210 >180 °C for approx. 20 minutes.