Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Refined Sugar
0.015
6
Water
0.142
57
Fresh Milk
0.013
5
BAKELS DAIRY BLEND
0.038
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
2
BAKELS SWEET DOUGH BLEND
0.050
20
Egg Yolk
0.038
15
FINO POTATO FLAKES
0.019
7.5
Total Weight: 0.570
Group Filling
Ingredient
KG
Weight (%)
BAKELS COCOA CREAM
0.125
-
Skimmed Milk
0.025
-
Total Weight: 0.150
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.072
-
Cold water
0.048
-
Cheese
0.170
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.025
-
Total Weight: 0.315

Method

How to do it:

Dough:
1. Place all purpose flour, sugar, Bakels Sweet Dough Blend, Bakels Instant Yeast, Fino Potato Flakes, water, fresh milk, and egg yolk in mixing bowl and mix at low speed for 2 minutes.
2. Add Dairy Blend and develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale to 25-g dough pieces, and flatten each piece into an even, rectangular shape.
5. Pipe prepared filling onto the long side of flattened dough, slightly spread, and mold dough into hotdog roll shape.
6. Place dough pieces into well-greased sheet pans.
7. Proof and bake at 180°C.

Filling:
1. Place Cocoa Cream and sifted skimmed milk in a mixing bowl with paddle attachment, and mix at medium speed for 2 to 3 minutes.
2. Transfer into a piping bag and set aside until ready to use.

Bakels Whipping Cream:
1. Place Bakels Whipping Cream and cold water in a mixing bowl with paddle attachment, and mix for 2 minutes at low speed.
2. Increase to medium speed and mix for 3 minutes.
3. Scrape down the sides of the bowl, change to whisk attachment, and mix for 4 minutes at high speed.
4. Set aside until ready to use.

Assembly:
1. Using a spatula, spread prepared Bakels Whipping cream onto cooled ensaymada.
2. Sprinkle grated cheese on top, enough to cover the cream.
3. Finely grate NT Dark Chocolate on top.

Yield

22 pieces x 25g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Refined Sugar
0.015
6
Water
0.142
57
Fresh Milk
0.013
5
BAKELS DAIRY BLEND
0.038
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
2
BAKELS SWEET DOUGH BLEND
0.050
20
Egg Yolk
0.038
15
FINO POTATO FLAKES
0.019
7.5
Total Weight: 0.570
Group Filling
Ingredient
KG
Weight (%)
BAKELS COCOA CREAM
0.125
-
Skimmed Milk
0.025
-
Total Weight: 0.150
Group Topping
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.072
-
Cold water
0.048
-
Cheese
0.170
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.025
-
Total Weight: 0.315

Method

How to do it:

Dough:
1. Place all purpose flour, sugar, Bakels Sweet Dough Blend, Bakels Instant Yeast, Fino Potato Flakes, water, fresh milk, and egg yolk in mixing bowl and mix at low speed for 2 minutes.
2. Add Dairy Blend and develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale to 25-g dough pieces, and flatten each piece into an even, rectangular shape.
5. Pipe prepared filling onto the long side of flattened dough, slightly spread, and mold dough into hotdog roll shape.
6. Place dough pieces into well-greased sheet pans.
7. Proof and bake at 180°C.

Filling:
1. Place Cocoa Cream and sifted skimmed milk in a mixing bowl with paddle attachment, and mix at medium speed for 2 to 3 minutes.
2. Transfer into a piping bag and set aside until ready to use.

Bakels Whipping Cream:
1. Place Bakels Whipping Cream and cold water in a mixing bowl with paddle attachment, and mix for 2 minutes at low speed.
2. Increase to medium speed and mix for 3 minutes.
3. Scrape down the sides of the bowl, change to whisk attachment, and mix for 4 minutes at high speed.
4. Set aside until ready to use.

Assembly:
1. Using a spatula, spread prepared Bakels Whipping cream onto cooled ensaymada.
2. Sprinkle grated cheese on top, enough to cover the cream.
3. Finely grate NT Dark Chocolate on top.

Finished Product

Finished Product

Soft Roll

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