Workbench
The latest collection of tips, ideas and formulas to help any baker in any bakery. Compiled by Klaus Tenbergen.
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Q: Our bakery is close to the Minnesota State Fairgrounds, and corn dogs are sold during the event. Do you have a small formula we can try out to evaluate if this is something we could sell year-round?
L.R., St. Paul, Minn.
A: While corn dogs may not be a fit for every bakery, you know your market, and here is a small formula that you can try out:
Corn dogs
| Pastry flour | 1 ¼ c |
| Salt | 1 tsp |
| Cornmeal | ¾ c |
| Granulated sugar | 4 Tbsp |
| Whole eggs, 2 | |
| Whole milk | ¾ c |
Method: Heat oil in a deep fryer to 375°F (185°C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center, and pour in the eggs and milk. Mix until smooth and well blended. Pat the hot dogs dry with paper towels, so the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry two pieces at a time in the hot oil until they are golden brown, about six minutes.
Q: Can you provide a formula for a 4-oz. muffin made with pumpkin puree?
Rachel, via e-mail
A: Try this formula.
Pumpkin muffins
| Ingredients | Lbs. | Ozs. | Metric | Bakers % |
|---|---|---|---|---|
| Cake flour | 9.5 | 270 g | 60.0 | |
| Pastry flour | 6.4 | 180 g | 40.0 | |
| Butter | 6.0 | 171 g | 38.0 | |
| Salt | 0.1 | 3 g | 0.75 | |
| Granulated sugar | 15.9 | 451 g | 100.0 | |
| Whole eggs | 5.6 | 158 g | 35.0 | |
| Pumpkin puree | 15.9 | 451 g | 100.0 | |
| Cinnamon, ground | 0.1 | 2 g | 0.50 | |
| Nutmeg, ground | 0.1 | 2 g | 0.50 | |
| Cloves, ground | 0.1 | 2 g | 0.50 | |
| Allspice, ground | 0.04 | 1 g | 0.25 | |
| Baking soda | 0.6 | 18 g | 4.0 | |
| Walnuts, toasted and crushed | 1.6 | 45 g | 10.0 | |
| Raisins, macerated | 7.9 | 225 g | 50.0 | |
| Total appr. wt. | 4 | 5.9 | 1.98 kg | 439.5 |
Method: Macerate raisins in enough rum, fruit juice or water (75°F) to cover the raisins; let stand for no longer than 12 hours. Cream the butter, salt and sugar using a paddle attachment, until mixture is light and fluffy. Slowly add eggs, creaming well after each addition. Stir in pumpkin puree and mix slightly. In a separate bowl, sift together flours, spices and baking soda. Add slowly to creamed mixture and mix until smooth. Do not over mix. Drain the macerated raisins, and fold in with the walnuts. Portion 4 ozs. (115 g) of batter into greased or paper-lined muffin cups. Bake at 350°F for about 30 minutes. This formula yields 17 4-oz. muffins.
Source: Artisan Baking, Twelve Baking Recipes, 2007.
Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, teaching classes in Culinology®-the blending of culinary arts and the science of food. For more information, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu.
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