Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.110
22
Salt
0.008
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
1.5
Water
0.200
40
Evaporated Milk
0.105
21
Egg Yolk
0.060
12
DOBRIM NOBRO
0.002
0.4
BAKELS MONOFRESH
0.003
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
18
FINO POTATO FLAKES
0.050
10
Total Weight: 1.135
Group 2
Ingredient
KG
Weight (%)
Sugar
0.180
-
APITO COOKING CHOCOLATE
0.200
-
Evaporated Milk
0.125
-
Butter
0.050
-
APITO CHOCOLATE PASTE
0.005
-
Total Weight: 0.560
Group 3
Ingredient
KG
Weight (%)
FINO COFFEE BOY PART 2
0.267
-
Butter
0.133
-
APITO BUTTA VANILLA ESSENCE
0.005
-
Total Weight: 0.405

Method

How to do it:

Dough:
1. Combine all purpose flour, sugar, salt, Bakels Instant Yeast, Fino Potato Flakes, water, evaporated milk, egg yolk, Dobrim Nobro, and Monofresh in a mixing bowl and mix on low speed for 2 minutes.
2. Add Butta Butteroil Substitute and mix on high speed for 5 minutes or until developed.
3. Scale to 60g. Round and rest for 10 minutes.
4. Cover each dough with 20-g topping.
5. Proof.
6. Bake at 180°C for 20 minutes.
7. Inject the filling when the bread cools.

Filling:
1. Melt Apito Cooking Chocolate and butter in a pan.
2. Add evaporated milk and Apito Chocolate Paste.
3. Add sugar slowly.

Topping:
1. Cream butter on medium speed for 2 minutes.
2. Add Fino Coffee Boy Part 2. Mix on medium speed for 2 minutes.
3. Add Apito Butta Vanilla and mix on low speed for 1 minute.

Yield

18 pieces x 60g

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.110
22
Salt
0.008
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
1.5
Water
0.200
40
Evaporated Milk
0.105
21
Egg Yolk
0.060
12
DOBRIM NOBRO
0.002
0.4
BAKELS MONOFRESH
0.003
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
18
FINO POTATO FLAKES
0.050
10
Total Weight: 1.135
Group 2
Ingredient
KG
Weight (%)
Sugar
0.180
-
APITO COOKING CHOCOLATE
0.200
-
Evaporated Milk
0.125
-
Butter
0.050
-
APITO CHOCOLATE PASTE
0.005
-
Total Weight: 0.560
Group 3
Ingredient
KG
Weight (%)
FINO COFFEE BOY PART 2
0.267
-
Butter
0.133
-
APITO BUTTA VANILLA ESSENCE
0.005
-
Total Weight: 0.405

Method

How to do it:

Dough:
1. Combine all purpose flour, sugar, salt, Bakels Instant Yeast, Fino Potato Flakes, water, evaporated milk, egg yolk, Dobrim Nobro, and Monofresh in a mixing bowl and mix on low speed for 2 minutes.
2. Add Butta Butteroil Substitute and mix on high speed for 5 minutes or until developed.
3. Scale to 60g. Round and rest for 10 minutes.
4. Cover each dough with 20-g topping.
5. Proof.
6. Bake at 180°C for 20 minutes.
7. Inject the filling when the bread cools.

Filling:
1. Melt Apito Cooking Chocolate and butter in a pan.
2. Add evaporated milk and Apito Chocolate Paste.
3. Add sugar slowly.

Topping:
1. Cream butter on medium speed for 2 minutes.
2. Add Fino Coffee Boy Part 2. Mix on medium speed for 2 minutes.
3. Add Apito Butta Vanilla and mix on low speed for 1 minute.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet