Chocolate Cinnamon Buns
00-011
Group 1
Ingredient
KG
%
All Purpose Flour
1.000
100.00
Sugar
0.200
20.00
Molasses
0.100
10.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.00
Water
0.380
38.00
Evaporated Milk
0.200
20.00
Egg Yolk
0.120
12.00
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
Cinnamon powder
0.010
1.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15.00
BAKELS SHORTENING
0.030
3.00
Total Weight: 2.209
Group 2
Ingredient
KG
%
Brown Sugar
0.075
-
Cinnamon powder
0.003
-
FINO DARK CHOCOLATE CHIPS
0.050
-
Total Weight: 0.128
Group 3
Ingredient
KG
%
Cream Cheese
0.160
-
Butter (softened)
0.090
-
Icing Sugar
0.175
-
Total Weight: 0.425
How to do it:
Dough:
1. Cream all purpose flour, sugar, molasses, Bakels Instant Yeast, water, evaporated milk, egg yolk, Dobrim Nobro, Monofresh, and cinnamon powder.
2. Mix for 2 minutes at low speed.
3. Add Butta Butteroil Substitute and Bakels Shortening and continue mixing until fully developed.
4. Rest for 10 minutes.
5. Roll-out dough into rectangular shape, brush with Butta Butteroil Substitute and sprinkle with brown sugar and cinnamon powder mixture. Add semi-sweet chocolate droplets.
6. Roll dough into jelly roll style. Cut dough cross-wise and place on baking trays.
7. Proof until ready.
8. Bake at 180°C for 15 minutes.
9. Cool and cover with frosting.
Frosting:
1. Cream butter and cream cheese until light in color.
2. Add icing sugar and continue mixing until fluffy.
Yield: 22 x 100-g dough
