Double Buddy
11-025
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.167
66.6
Soft Flour
0.084
33.4
Sugar
0.125
50
BAKELS CAKE CONCENTRATE
0.013
5
BAKELS SHORTENING
0.023
9.33
BAKELS MARGARINE SPECIAL
0.021
8.33
Evaporated Milk
0.033
13.33
BAKELS BALEC LACTO ALBUMEN
0.007
2.76
Water
0.035
13.88
Water
0.075
30
APITO UBE PASTE
0.007
for 1/2 dough
Total Weight: 0.588
Group Variation
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.009
for 1/2 dough
Total Weight: 0.009
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
-
-
Total Weight: 0.000
Method
How to do it:
1. Combine flour and Bakels Cake Concentrate. Set aside.
2. Dissolve Balec in water (1).
3. Dissolve sugar and Balec solution in water.
4. Add Bakels Margarine Special and Bakels Shortening to the liquids.
5. Blend well by hand but do not overmix.
6. Divide the batter into 2 portions. Add Apito Ube Paste (or Apito Chocolate Paste) to 1 portion. Leave the other portion plain.
7. Using a piping bag with a star tip, pipe batter onto an ungreased baking tray.
8. Sprinkle sugar on top before baking.
9. Bake at 200°C.
10. Spread Bakels Dulce de Leche in between 2 cookies.
Yield
28 pieces x 20g batter (14 sandwiched pieces)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.167
66.6
Soft Flour
0.084
33.4
Sugar
0.125
50
BAKELS CAKE CONCENTRATE
0.013
5
BAKELS SHORTENING
0.023
9.33
BAKELS MARGARINE SPECIAL
0.021
8.33
Evaporated Milk
0.033
13.33
BAKELS BALEC LACTO ALBUMEN
0.007
2.76
Water
0.035
13.88
Water
0.075
30
APITO UBE PASTE
0.007
for 1/2 dough
Total Weight: 0.588
Group Variation
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.009
for 1/2 dough
Total Weight: 0.009
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
-
-
Total Weight: 0.000
Method
How to do it:
1. Combine flour and Bakels Cake Concentrate. Set aside.
2. Dissolve Balec in water (1).
3. Dissolve sugar and Balec solution in water.
4. Add Bakels Margarine Special and Bakels Shortening to the liquids.
5. Blend well by hand but do not overmix.
6. Divide the batter into 2 portions. Add Apito Ube Paste (or Apito Chocolate Paste) to 1 portion. Leave the other portion plain.
7. Using a piping bag with a star tip, pipe batter onto an ungreased baking tray.
8. Sprinkle sugar on top before baking.
9. Bake at 200°C.
10. Spread Bakels Dulce de Leche in between 2 cookies.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.167
66.6
Soft Flour
0.084
33.4
Sugar
0.125
50
BAKELS CAKE CONCENTRATE
0.013
5
BAKELS SHORTENING
0.023
9.33
BAKELS MARGARINE SPECIAL
0.021
8.33
Evaporated Milk
0.033
13.33
BAKELS BALEC LACTO ALBUMEN
0.007
2.76
Water
0.035
13.88
Water
0.075
30
APITO UBE PASTE
0.007
for 1/2 dough
Total Weight: 0.588
Group Variation
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.009
for 1/2 dough
Total Weight: 0.009
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
-
-
Total Weight: 0.000
Method
How to do it:
1. Combine flour and Bakels Cake Concentrate. Set aside.
2. Dissolve Balec in water (1).
3. Dissolve sugar and Balec solution in water.
4. Add Bakels Margarine Special and Bakels Shortening to the liquids.
5. Blend well by hand but do not overmix.
6. Divide the batter into 2 portions. Add Apito Ube Paste (or Apito Chocolate Paste) to 1 portion. Leave the other portion plain.
7. Using a piping bag with a star tip, pipe batter onto an ungreased baking tray.
8. Sprinkle sugar on top before baking.
9. Bake at 200°C.
10. Spread Bakels Dulce de Leche in between 2 cookies.
Yield
28 pieces x 20g batter (14 sandwiched pieces)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.167
66.6
Soft Flour
0.084
33.4
Sugar
0.125
50
BAKELS CAKE CONCENTRATE
0.013
5
BAKELS SHORTENING
0.023
9.33
BAKELS MARGARINE SPECIAL
0.021
8.33
Evaporated Milk
0.033
13.33
BAKELS BALEC LACTO ALBUMEN
0.007
2.76
Water
0.035
13.88
Water
0.075
30
APITO UBE PASTE
0.007
for 1/2 dough
Total Weight: 0.588
Group Variation
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.009
for 1/2 dough
Total Weight: 0.009
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
-
-
Total Weight: 0.000
Method
How to do it:
1. Combine flour and Bakels Cake Concentrate. Set aside.
2. Dissolve Balec in water (1).
3. Dissolve sugar and Balec solution in water.
4. Add Bakels Margarine Special and Bakels Shortening to the liquids.
5. Blend well by hand but do not overmix.
6. Divide the batter into 2 portions. Add Apito Ube Paste (or Apito Chocolate Paste) to 1 portion. Leave the other portion plain.
7. Using a piping bag with a star tip, pipe batter onto an ungreased baking tray.
8. Sprinkle sugar on top before baking.
9. Bake at 200°C.
10. Spread Bakels Dulce de Leche in between 2 cookies.
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