Choco Cream-Filled Bread
07-014
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Salt
0.015
1.50
Water
0.500
50.00
Sugar
0.160
16.00
BAKELS LECITEX
0.008
0.80
ROTITEX
0.060
6.00
Skimmed Milk
0.040
4.00
Total Weight: 1.798
Group Choco cream filling
Ingredient
KG
%
BAKELS ALKALIZED COCOA POWDER
0.100
-
APITO CHOCOLATE PASTE
0.010
-
BAKELS MARGARINE SPECIAL
0.100
-
3rd class bread flour
0.250
-
Skimmed Milk
0.025
-
Sugar
0.175
-
Water
0.050
-
Total Weight: 0.710
Group Choco topping
Ingredient
KG
%
BAKELS ALKALIZED COCOA POWDER
0.200
-
BAKELS MARGARINE SPECIAL
0.050
-
APITO CHOCOLATE PASTE
0.005
-
3rd Class Flour
0.100
-
Total Weight: 0.355
How to do it:
Dough:
1. Dissolve sugar and salt in water. Mix with flour, Lecitex, Bakels Instant Yeast and skimmed milk using a spiral mixer until flour is moistened.
2. Add Rotitex and mix until dough is well developed.
3. Rest for 10 minutes.
4. Divide and scale into 500g dough.
5. Place choco cream filling inside the dough.
6. Proof.
7. Brush with water and top with choco topping.
8. Bake at 180°C until done.
Choco cream filling:
1. Weigh all ingredients and mix together.
2. Set aside.
Choco topping:
1. Weigh all ingredients and mix together.
2. Set aside.
Yield: 3 x 500g
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