Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS SWEET DOUGH BLEND
0.100
20
FINO POTATO FLAKES
0.050
10
Sugar
0.030
6
BAKELS ALKALIZED COCOA POWDER
0.038
7.5
APITO CHOCOLATE PASTE
0.025
5
BAKELS MARGARINE SPECIAL
0.060
12
BAKELS MONOFRESH
0.003
0.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
-
Egg Yolk
0.025
5
Water
0.340
68
Total Weight: 1.178
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.280
56
All Purpose Flour
0.100
20
APITO COOKING CHOCOLATE
0.150
30
Total Weight: 0.530
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.150
30
Powdered sugar
0.050
10
Water
0.050
10
APITO CHOCOLATE RICE
0.013
2.5
Maraschino Cherry
0.085
17
Total Weight: 0.348

Method

How to do it:

A. Dough:
1. Mix all the ingredients of dough except Bakels Margarine Special on low speed for 2 minutes.
2. Add Bakels Margarine Special and mix on high speed until fully developed, approximately 5-8 minutes.
3. Scale to 550 grams and rest for 15 minutes
4. Sheet dough into rectangular shape about 1/8 inch thick

Note: For every 550 grams dough, spread 75 grams melted Apito Cooking Chocolate on the half of the dough and 190 grams of flour-Les Fruits Dark Cherry 50% mixture on the other half.

5. Roll dough from long side and seal edges properly.
6. Cut cross wise into 12 pieces for every 550 grams dough.
7. Place on prepared pan and proof for 1-1:30 hours or until ready.
8. Bake at 180⁰C for 20 minutes. Then cool.
9. Add the toppings.

B. Topping:
1. Using a paddle, mix Bakels Whipping Cream for 2 minutes at medium speed.
2. Gradually add powdered sugar-water solution and mix for 3 minutes at medium speed.
3. Change to wire whisk and mix for 4 minutes at high speed.
4. Apply on the baked black forest roll. Sprinkle with Apito Chocolate Rice and top with maraschino cherries.

Yield

24 pieces X 45g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS SWEET DOUGH BLEND
0.100
20
FINO POTATO FLAKES
0.050
10
Sugar
0.030
6
BAKELS ALKALIZED COCOA POWDER
0.038
7.5
APITO CHOCOLATE PASTE
0.025
5
BAKELS MARGARINE SPECIAL
0.060
12
BAKELS MONOFRESH
0.003
0.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
-
Egg Yolk
0.025
5
Water
0.340
68
Total Weight: 1.178
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.280
56
All Purpose Flour
0.100
20
APITO COOKING CHOCOLATE
0.150
30
Total Weight: 0.530
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.150
30
Powdered sugar
0.050
10
Water
0.050
10
APITO CHOCOLATE RICE
0.013
2.5
Maraschino Cherry
0.085
17
Total Weight: 0.348

Method

How to do it:

A. Dough:
1. Mix all the ingredients of dough except Bakels Margarine Special on low speed for 2 minutes.
2. Add Bakels Margarine Special and mix on high speed until fully developed, approximately 5-8 minutes.
3. Scale to 550 grams and rest for 15 minutes
4. Sheet dough into rectangular shape about 1/8 inch thick

Note: For every 550 grams dough, spread 75 grams melted Apito Cooking Chocolate on the half of the dough and 190 grams of flour-Les Fruits Dark Cherry 50% mixture on the other half.

5. Roll dough from long side and seal edges properly.
6. Cut cross wise into 12 pieces for every 550 grams dough.
7. Place on prepared pan and proof for 1-1:30 hours or until ready.
8. Bake at 180⁰C for 20 minutes. Then cool.
9. Add the toppings.

B. Topping:
1. Using a paddle, mix Bakels Whipping Cream for 2 minutes at medium speed.
2. Gradually add powdered sugar-water solution and mix for 3 minutes at medium speed.
3. Change to wire whisk and mix for 4 minutes at high speed.
4. Apply on the baked black forest roll. Sprinkle with Apito Chocolate Rice and top with maraschino cherries.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll

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