Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.250
100
Water
0.150
60
Sugar
0.053
21
Salt
0.004
1.7
BAKELS ALKALIZED COCOA POWDER
0.015
6
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.5
BAKELS SHORTENING
0.003
1
BAKELS LECITEM SUPREME
0.003
1
APITO CHOCOLATE PASTE
0.005
2
Total Weight: 0.486
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.250
100
Water
0.135
54
Sugar
0.053
21
Salt
0.004
1.7
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.5
BAKELS SHORTENING
0.003
1
BAKELS LECITEM SUPREME
0.003
1
APITO PEPPERMINT PASTE
0.001
0.2
Total Weight: 0.451

Method

How to do it:

Mint Dough:
1. Dry mix bread flour, Bakels Instant Yeast and Lecitem Supreme for 30 seconds.
2. Dissolve sugar, salt and Apito Peppermint Paste in water (use ice water).
3. Add solution to mixing bowl and mix on slow speed for 2 minutes.
4. Add Bakels Shortening and mix for about 6 minutes on high speed or until dough is well-developed.
5. Divide and scale into 200-g dough pieces. Round, cover and set aside.

Chocolate Dough:
1. Dry mix bread flour, cocoa powder, Bakels Instant Yeast and Lecitem Supreme for 30 seconds.
2. Dissolve sugar, salt and Apito Chocolate Paste in water (use ice water).
3. Add solution to mixing bowl and mix on slow speed for 2 minutes.
4. Add Bakels Shortening and mix for about 6 minutes on high speed or until dough is well-developed.
5. Divide and scale into 200-g dough pieces. Round, cover and rest for 10 minutes.
6. Sheet chocolate dough and mint dough separately. Place mint dough on top of chocolate dough and mold into loaf shape. Side pan then place in well-greased loaf pans with cover.
7. Proof.
8. Bake at 180°C for 30 minutes.

Yield

2 x 400g loaf

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.250
100
Water
0.150
60
Sugar
0.053
21
Salt
0.004
1.7
BAKELS ALKALIZED COCOA POWDER
0.015
6
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.5
BAKELS SHORTENING
0.003
1
BAKELS LECITEM SUPREME
0.003
1
APITO CHOCOLATE PASTE
0.005
2
Total Weight: 0.486
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.250
100
Water
0.135
54
Sugar
0.053
21
Salt
0.004
1.7
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.5
BAKELS SHORTENING
0.003
1
BAKELS LECITEM SUPREME
0.003
1
APITO PEPPERMINT PASTE
0.001
0.2
Total Weight: 0.451

Method

How to do it:

Mint Dough:
1. Dry mix bread flour, Bakels Instant Yeast and Lecitem Supreme for 30 seconds.
2. Dissolve sugar, salt and Apito Peppermint Paste in water (use ice water).
3. Add solution to mixing bowl and mix on slow speed for 2 minutes.
4. Add Bakels Shortening and mix for about 6 minutes on high speed or until dough is well-developed.
5. Divide and scale into 200-g dough pieces. Round, cover and set aside.

Chocolate Dough:
1. Dry mix bread flour, cocoa powder, Bakels Instant Yeast and Lecitem Supreme for 30 seconds.
2. Dissolve sugar, salt and Apito Chocolate Paste in water (use ice water).
3. Add solution to mixing bowl and mix on slow speed for 2 minutes.
4. Add Bakels Shortening and mix for about 6 minutes on high speed or until dough is well-developed.
5. Divide and scale into 200-g dough pieces. Round, cover and rest for 10 minutes.
6. Sheet chocolate dough and mint dough separately. Place mint dough on top of chocolate dough and mold into loaf shape. Side pan then place in well-greased loaf pans with cover.
7. Proof.
8. Bake at 180°C for 30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.