Pan de Coco Bread Variants
20-016
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
Sugar
0.200
20.00
Salt
0.015
1.50
BAKELS DAIRY BLEND
0.100
10.00
BAKELS LECITEX
0.008
0.80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Eggs
0.100
10.00
Milk Powder
0.040
4.00
BAKELS BALEC LACTO ALBUMEN
0.020
2.00
Water
0.450
45.00
Total Weight: 1.948
Group Coco Hazelnut Filling
Ingredient
KG
%
Grated Coconut
0.150
-
BAKELS HAZELNUT TRUFFLE
0.125
-
BAKELS DAIRY BLEND
0.010
-
Sugar
0.100
-
Total Weight: 0.385
Group Coco Ube Filling
Ingredient
KG
%
Grated Coconut
0.150
-
APITO UBE PASTE
0.010
-
BAKELS DAIRY BLEND
0.020
-
Milk Powder
0.025
-
Sugar
0.125
-
Total Weight: 0.330
Group Coco-late Filling
Ingredient
KG
%
Grated Coconut
0.125
-
BAKELS DARK CHOCOLATE FUDGE
0.125
-
BAKELS DAIRY BLEND
0.010
-
Milk Powder
0.025
-
Sugar
0.090
-
Total Weight: 0.375
Group Streusel
Ingredient
KG
%
Milk Powder
0.025
-
Sugar
0.025
-
Bread Flour
0.025
-
BAKELS DAIRY BLEND
0.025
-
Total Weight: 0.100
Group Flavors
Ingredient
KG
%
APITO CHOCOLATE PASTE
0.013
-
APITO UBE PASTE
0.013
-
Total Weight: 0.026
How to do it:
DOUGH:
1. Combine all ingredients and mix until partially developed.
2. Divide the dough into 3 equal parts (approximately 640 grams each)
a. For the chocolate dough, mix in add 13 grams Apito Chocolate Paste into the dough portion.
b. For the ube dough, add 13 grams Apito Ube Paste into the dough portion.
3. Mix dough until fully developed and divide into 40-gram portions.
4. Round and rest for 5 minutes.
5. Put approximately 20 grams of prepared filling inside the dough.
6. Slightly flatten the dough.
7. For the Coco Ube Bread, top dough with streusel.
8. Proof and bake at 180°C for 15 to 20 minutes.
FILLING:
1. Combine all ingredients in a sauce pan and cook at medium heat until it thickens.
2. Cool and set aside.
Yield: 45 pcs
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