Chocolate Bang
07-016
Group Dough
Ingredient
KG
%
All Purpose Flour
1.000
100.00
FINO POTATO FLAKES
0.020
2.00
Sugar
0.220
22.00
Salt
0.015
1.50
Refrigerated margarine
0.080
8.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
2.00
Eggs
0.100
10.00
Milk Powder
0.020
2.00
BAKELS BAKE STABLE CUSTARD MIX
0.020
2.00
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2.00
BAKELS BAKING POWDER
0.020
2.00
Water
0.500
50.00
Total Weight: 2.044
Group Filling
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Water
0.400
-
Fresh Milk
0.400
-
Total Weight: 1.000
Group Coating
Ingredient
KG
%
FINO DARK CHOCOLATE BUTTONS (chopped)
0.750
-
Total Weight: 0.750
Group Frying
Ingredient
KG
%
Frying oil
1.000
-
Total Weight: 1.000
How to do it:
Dough:
1. Combine all purpose flour, Fino Potato Flakes, Bakels Bake Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Yeast, milk powder and Bakels Baking Powder.
2. Dissolve sugar, salt and eggs in water. Mix together with dry ingredients on low speed for 2 minutes.
3. Shift to high speed and develop dough thoroughly.
4. Rest for 1 hour.
5. Sheet dough into ½ cm thickness. Cut using a round doughnut cutter.
6. Place in a baking tray and proof for 1.5 hours or until double in volume.
7. Fry at 180°C until golden brown approximately 1-2 minutes.
8. Cool and pipe custard filling into doughnut.
9. Coat with Fino Dark Chocolate Buttons.
10. Put finished product in 4oz baking cups.
Filling:
1. Whip Bakels Bake Stable Custard Mix, water and fresh milk on high speed for 5 minutes.
2. Place inside a piping bag and set aside.
Coating:
1. Melt Fino Dark Chocolate Buttons in a double boiler.
Yield: 102 piece x 20g
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