Custard-Filled Footballs
08-023
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
FINO POTATO FLAKES
0.110
11.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.515
51.50
Whole Eggs
0.200
20.00
Sugar
0.220
22.00
Salt
0.016
1.60
Buttermilk powder
0.022
2.20
DOBRIM HIGH SPEED
0.004
0.40
BAKELS SHORTENING
0.070
7.00
Total Weight: 2.172
Group Filling
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Total Weight: 0.400
Group Glaze
Ingredient
KG
%
Powdered sugar
0.150
-
APITO CHOCOLATE PASTE
0.002
-
Water
0.030
-
Total Weight: 0.182
How to do it:
Dough:
1. Combine all dry ingredients except Bakels Shortening. Mix on low speed for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Shift to high speed and continue mixing on high speed for 5 minutes or until fully developed.
4. Rest dough for 15 minutes.
5. Cut dough and mold into Vienna shape.
6. Proof. Brush with eggwash and bake at 180ËšC for 20 minutes.
Filling:
1. Combine water and Bakels Bake-Stable Custard Mix in a mixing bowl and whip on low speed until homogeneous, approximately 1 minute.
2. Scrape. Mix on high speed for 5 minutes. Set aside.
Glaze:
1. Combine powdered sugar, Apito Chocolate Paste and water in a bowl.
2. Mix by hand until homogeneous.
Assembly:
1. Create a deep cut on top of the breads making sure not to slice through the bread. With the use of a straight edged wax paper as a guide, pour the chocolate glaze on both ends of the bread.
2. Pipe the custard filling into the deep cut.
Yield: 10 x 200g dough
Related recipes
Related products
