Ingredients
4 lbs. whole wheat flour
1 tsp. cinnamon, ground
2 tsp. salt
1 1/3 cups nonfat dry milk
1/2 cup sugar
28 oz. liquid whole eggs (or 14 large eggs)
2 tsp. vanilla extract (optional)
11 cups water
1 1/3 cups canola oil
Nonstick spray for greasing egg pans
Combi Oven Programing
Mode: COMBI
Temperature: 350°F
Humidity: 25%
Fan Speed : 3
Equipment:
13 Vulcan 8 Reservoir Egg Pans
2-oz. ladle
Instructions
- Set Chef’sCombi to 350°F on combi mode with 25% steam.
- Prepare egg pans by spraying with nonstick cooking spray.
- Combine all dry ingredients: whole-wheat flour, cinnamon, baking powder, salt, dry milk and sugar in a large bowl or upright mixer bowl.
- Whisk together all wet ingredients: eggs, vanilla, water and oil.
- Combine wet and dry ingredients by stirring until just combined. Mixture should remain slightly lumpy.
- Portion out batter using 2-oz. ladle
- Cook for 6-8 minutes, until tops have turned golden brown and a clean toothpick test.
- Remove from egg pans, after cooling slightly before serving.
Vulcan Test Kitchen Tip:
- Using the egg pan accessory and 2 oz is perfect to get optimal yield.
- Use this recipe as part of MenuMix feature with the NEW Chef’sCombi for a full breakfast spread for your operation.
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