Apito Bread Cake
08-001
Ingredients
Group Dough
Ingredient
KG
%
Bread Flour
1.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.53
BAKELS BAKING POWDER
0.015
1
BAKELS MONOFRESH
0.008
0.5
Sugar
0.600
40
Salt
0.010
0.66
Vegetable Oil
0.140
9.3
BAKELS MARGARINE
0.040
2.6
BAKELS BUTTEROILS SUBSTITUTE
0.020
1.3
Evaporated Milk
0.200
13.33
APITO UBE PASTE
0.015
1
Water
1.300
86.66
Total Weight: 3.856
Method
How to do it:
1. In a mixing bowl, place bread flour, Bakels Instant Yeast, Fino Double Acting Baking Powder and Monofresh.
2. Dissolve sugar and salt in evaporated milk and water. Add vegetable oil to the solution then combine with the flour mixture.
3. Add Bakels Margarine and Bakels Butteroil Substitute. Mix for about 5-7 minutes until batter is fine in texture.
4. Add in desired Apito flavocol and mix until batter color is homogeneous.
5. Deposit in two jellyroll pans and bake at 180°C for 10-15 minutes.
*Other Apito flavocols may be used.
Yield
2 jellyroll pans (60 triangular slices)
Product Used
Ingredients
Group Dough
Ingredient
KG
%
Bread Flour
1.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.53
BAKELS BAKING POWDER
0.015
1
BAKELS MONOFRESH
0.008
0.5
Sugar
0.600
40
Salt
0.010
0.66
Vegetable Oil
0.140
9.3
BAKELS MARGARINE
0.040
2.6
BAKELS BUTTEROILS SUBSTITUTE
0.020
1.3
Evaporated Milk
0.200
13.33
APITO UBE PASTE
0.015
1
Water
1.300
86.66
Total Weight: 3.856
Method
How to do it:
1. In a mixing bowl, place bread flour, Bakels Instant Yeast, Fino Double Acting Baking Powder and Monofresh.
2. Dissolve sugar and salt in evaporated milk and water. Add vegetable oil to the solution then combine with the flour mixture.
3. Add Bakels Margarine and Bakels Butteroil Substitute. Mix for about 5-7 minutes until batter is fine in texture.
4. Add in desired Apito flavocol and mix until batter color is homogeneous.
5. Deposit in two jellyroll pans and bake at 180°C for 10-15 minutes.
*Other Apito flavocols may be used.
Ingredients
Group Dough
Ingredient
KG
%
Bread Flour
1.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.53
BAKELS BAKING POWDER
0.015
1
BAKELS MONOFRESH
0.008
0.5
Sugar
0.600
40
Salt
0.010
0.66
Vegetable Oil
0.140
9.3
BAKELS MARGARINE
0.040
2.6
BAKELS BUTTEROILS SUBSTITUTE
0.020
1.3
Evaporated Milk
0.200
13.33
APITO UBE PASTE
0.015
1
Water
1.300
86.66
Total Weight: 3.856
Method
How to do it:
1. In a mixing bowl, place bread flour, Bakels Instant Yeast, Fino Double Acting Baking Powder and Monofresh.
2. Dissolve sugar and salt in evaporated milk and water. Add vegetable oil to the solution then combine with the flour mixture.
3. Add Bakels Margarine and Bakels Butteroil Substitute. Mix for about 5-7 minutes until batter is fine in texture.
4. Add in desired Apito flavocol and mix until batter color is homogeneous.
5. Deposit in two jellyroll pans and bake at 180°C for 10-15 minutes.
*Other Apito flavocols may be used.
Yield
2 jellyroll pans (60 triangular slices)
Product Used
Ingredients
Group Dough
Ingredient
KG
%
Bread Flour
1.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.53
BAKELS BAKING POWDER
0.015
1
BAKELS MONOFRESH
0.008
0.5
Sugar
0.600
40
Salt
0.010
0.66
Vegetable Oil
0.140
9.3
BAKELS MARGARINE
0.040
2.6
BAKELS BUTTEROILS SUBSTITUTE
0.020
1.3
Evaporated Milk
0.200
13.33
APITO UBE PASTE
0.015
1
Water
1.300
86.66
Total Weight: 3.856
Method
How to do it:
1. In a mixing bowl, place bread flour, Bakels Instant Yeast, Fino Double Acting Baking Powder and Monofresh.
2. Dissolve sugar and salt in evaporated milk and water. Add vegetable oil to the solution then combine with the flour mixture.
3. Add Bakels Margarine and Bakels Butteroil Substitute. Mix for about 5-7 minutes until batter is fine in texture.
4. Add in desired Apito flavocol and mix until batter color is homogeneous.
5. Deposit in two jellyroll pans and bake at 180°C for 10-15 minutes.
*Other Apito flavocols may be used.
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