Choco-Coffee Pastel Bun
15-049
Group Dough
Ingredient
KG
%
Bread Flour
0.400
80.00
All Purpose Flour
0.100
20.00
BAKELS SWEET DOUGH BLEND
0.100
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
Sugar
0.030
6.00
Evaporated Milk
0.050
10.00
Egg Yolk
0.050
10.00
Water
0.245
49.00
Butter
0.050
10.00
FINO POTATO FLAKES
0.025
5.00
BAKELS ALKALIZED COCOA POWDER
0.025
5.00
APITO CHOCOLATE PASTE
0.005
1.00
Total Weight: 1.090
Group Filling
Ingredient
KG
%
Condensed Milk
0.100
-
Egg Yolk
0.035
-
Butter
0.007
-
APITO EXPRESSO PASTE
0.004
-
BAKELS BAKE STABLE CUSTARD MIX
0.035
-
Cold water
0.105
-
Total Weight: 0.286
How to do it:
Dough:
1. Combine bread flour, all purpose flour, Bakels Sweet Dough Blend, Bakels Instant Yeast, sugar, Fino Potato Flakes and Bakels Alkalized Cocoa Powder in a mixing bowl. Mix on low speed for 30 seconds.
2. Dissolve Apito Chocolate Paste in water. Add evaporated milk, egg yolk and Apito Chocolate Paste solution. Mix on low speed for 2 minutes.
3. Add butter. Mix on high speed for 5 minutes or until developed.
4. Scale to 40-g pieces. Round and rest for 10 minutes.
5. Put filling in each dough and seal.
6. Place the dough in a pastel tin.
7. Proof.
8. Bake at 180°C until done.
Filling:
1. Combine Bakels Bake-Stable Custard Mix and cold water in a mixing bowl. Mix with a wire whisk on high speed for 5 minutes. Set aside.
2. In a non-stick pan, combine butter, egg yolk, condensed milk and Apito Expresso Paste. Mix until partially thick. Cook while stirring continuously.
3. Add custard mixture until very thick.
4. Cool.
Yield: 27 x 40g
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