With summer fast approaching, we wanted to share the below recipe to provide inspiration for your summer baking! Perfect for sharing while down at the beach, or to take to a picnic.
INGREDIENTS
| INGREDIENTS | WEIGHT |
|---|---|
| GROUP 1 | |
| MAURI Seven Grain and Seed | 0.750kg |
| Honey | 0.100kg |
| GROUP 2 | |
| MAURI Victory Premium Bakers Flour | 3.750kg |
| MAURI Harvest Meal Premix | 0.500kg |
| MAURI All Purpose Improver | 0.050kg |
| Salt | 0.100kg |
| Canola Oil | 0.100kg |
| MAURI Instant Dried Yeast | 0.075kg |
| Water | 3.250kg |
| GROUP 3 | |
| Diced Banana | 1.000kg |
| Sunflower Seeds | For topping |
BANANA & MUESLI ROLLS
STEP 01
Combine the MAURI Seven Grain and Seed with the honey on a baking tray.
STEP 02
Roast at 200°C for 5-10 minutes or until the grains and seeds are lightly toasted and golden.
STEP 03
Mix and develop all the ingredients in Group 1 and 2 for 2 minutes on first speed, followed by 5-7 minutes on second speed or until the dough reaches peak development.
STEP 04
Add the banana and fold through on first speed to evenly distribute throughout the dough.
STEP 05
Finished dough temperature should be about 28°C +/- 1°C.
STEP 06
Scale the dough into 350g pieces and round up. Cover and allow to rest for 5 minutes.
STEP 07
Using the rolling pin, sheet each dough piece out into ~20cm rounds.
STEP 08
Dip each round into sunflower kernels and use a scraper to cut the dough piece into 8 equal triangular portions prior to proving.
STEP 09
Prove for approximately 45 minutes (or until optimal proof height is reached) at 38°C and 80% RH.
STEP 10
Bake at 200°C with steam at the beginning of baking until the product is baked through.
These instructions may vary depending on manufacturer’s premises and equipment used.
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Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.
