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Ingredients

1kg
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500g
Whole Egg
350ml
Olympic Vegetable Oil - delisted
150ml
Water

Method

Mixing time: 3 minutes, slow

Scaling weight: 0.070 kg – 0.080 kg

Baking temperature: 180° C, giving slight steam

Baking time: 20 – 25 minutes

Mix all the ingredients until smooth, fill the batter into muffin tins and bake. Give slight steam after 3 minutes´ baking time and finish baking with closed damper.

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