Pan de Maiz con Elote
What you'll need
Bakery Essentials™ Whole Eggs*
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)
Corn Meal Yellow, Medium
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Cold Water
ATPAC Whole Kernel Corn (02465088)
Directions
Working Method
Using a mixer fitted with the paddle attachment, add 3 pounds 8 oz whole eggs to the bowl followed by 10 pounds R&H Richcreme Base and 1 pound of cornmeal. Mix for 1 minute on low speed then cream 3 minutes on medium speed. Incorporate 3 pounds vegetable oil and 2 pounds 4 oz cold water gradually over 1 min. on low speed, scrape down the bowl and the paddle. Add 1 pound frozen kernels or drained canned corn kernels and blend 3 minutes on medium speed. Weigh batter into desired baking pan and bake at 350F until golden brown and the surface will spring back lightly when touched.
Additional Info
Chef Tips
FOR LOAF CAKE: Scale 1 lb loaf pan (15 oz)
FOR MUFFINS: Muffin Tin 2/3 full
8" RING PAN: 1 lb, 6 oz
8x8 SQUARE PAN: 2 lb
HOTEL PAN: 8 LB
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Pan de Maiz con Elote
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