Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
DOBRIM NOBRO
0.004
0.4
Monofresh
0.005
0.5
BAKELS ALKALIZED COCOA POWDER
0.075
7.5
APITO CHOCOLATE PASTE
0.050
5
Water
0.300
30
Evaporated Milk
0.200
20
Egg Yolk
0.120
12
BAKELS SHORTENING
0.040
4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.160
16
FINO DARK CHOCOLATE CHIPS
0.080
8
Total Weight: 2.289
Group 2
Ingredient
KG
Weight (%)
Cashew nut (chopped)
0.160
-
BAKELS LES FRUITS 50% RED CHERRY
0.600
-
FINO DARK CHOCOLATE CHIPS
0.080
-
Total Weight: 0.840
Group 3
Ingredient
KG
Weight (%)
Cream Cheese
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
Refined Sugar
0.100
-
Total Weight: 0.300

Method

How to do it:

Dough:
1. Combine all ingredients except for Bakels Shortening, Butta Butteroil Substitute, and Fino Dark Chocolate Chips in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute. Mix on high speed until 90% developed.
3. Add Fino Dark Chocolate Chips (Group 1) and mix on high speed until fully developed.
4. Round and rest for 10 minutes.
5. Sheet dough to about ½” thick.
6. Spread Les Fruits Red Cherry on the surface. Sprinkle Fino Dark Chocolate Chips (Group 2) and half of the cashew nuts.
7. Roll the dough from the long end and seal.
8. Grind the remaining half of the cashew nuts.
9. Dredge rolled dough in ground cashew nuts and cut crosswise.
10. Arrange dough pieces in a rectangular pan.
11. Proof and bake at 180°C for 20-25 minutes.

Topping:
1. Cream Bakels Margarine Special and cream cheese on medium speed until light and fluffy.
2. Add refined sugar and mix on medium speed until homogeneous.
3. Spread on top of the baked rolls.

Yield

22 pieces x 100g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
DOBRIM NOBRO
0.004
0.4
Monofresh
0.005
0.5
BAKELS ALKALIZED COCOA POWDER
0.075
7.5
APITO CHOCOLATE PASTE
0.050
5
Water
0.300
30
Evaporated Milk
0.200
20
Egg Yolk
0.120
12
BAKELS SHORTENING
0.040
4
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.160
16
FINO DARK CHOCOLATE CHIPS
0.080
8
Total Weight: 2.289
Group 2
Ingredient
KG
Weight (%)
Cashew nut (chopped)
0.160
-
BAKELS LES FRUITS 50% RED CHERRY
0.600
-
FINO DARK CHOCOLATE CHIPS
0.080
-
Total Weight: 0.840
Group 3
Ingredient
KG
Weight (%)
Cream Cheese
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
Refined Sugar
0.100
-
Total Weight: 0.300

Method

How to do it:

Dough:
1. Combine all ingredients except for Bakels Shortening, Butta Butteroil Substitute, and Fino Dark Chocolate Chips in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute. Mix on high speed until 90% developed.
3. Add Fino Dark Chocolate Chips (Group 1) and mix on high speed until fully developed.
4. Round and rest for 10 minutes.
5. Sheet dough to about ½” thick.
6. Spread Les Fruits Red Cherry on the surface. Sprinkle Fino Dark Chocolate Chips (Group 2) and half of the cashew nuts.
7. Roll the dough from the long end and seal.
8. Grind the remaining half of the cashew nuts.
9. Dredge rolled dough in ground cashew nuts and cut crosswise.
10. Arrange dough pieces in a rectangular pan.
11. Proof and bake at 180°C for 20-25 minutes.

Topping:
1. Cream Bakels Margarine Special and cream cheese on medium speed until light and fluffy.
2. Add refined sugar and mix on medium speed until homogeneous.
3. Spread on top of the baked rolls.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll

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