Caramel Espresso Bonette
19-172
Group Dough
Ingredient
KG
%
All Purpose Flour
0.300
100.00
BAKELS LECITEX
0.002
0.80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
2.00
Egg Yolk
0.030
10.00
BAKELS CARAMEL CREAM
0.060
20.00
APITO EXPRESSO PASTE
0.005
1.67
Sugar
0.060
20.00
Evaporated Milk
0.030
10.00
Water (1)
0.100
33.33
BAKELS DAIRY BLEND
0.030
10.00
Salt
0.001
0.15
Total Weight: 0.624
Group Filling
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water (1)
0.300
-
APITO EXPRESSO PASTE
0.008
-
Total Weight: 0.408
How to do it:
1. For the filling, mix everything in a bowl until well combined. Set aside.
2. Place all ingredients, except Bakels Dairy Blend, in a mixer with dough hook, and mix on low speed for 2 minutes.
3. Add Dairy Blend and mix on high speed until dough develops thoroughly.
4. Remove from mixing bowl and allow dough to recover for 10 minutes.
5. Scale to 30-g dough pieces. Deposit prepared filling and mold as desired. Place dough pieces onto well-greased flat sheets.
6. Proof and bake at 180°C.
Yield: 20 pcs
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