Red Velvet Cream Cheese Doughnut
19-165
Group 1
Ingredient
KG
%
Bread Flour
0.250
100.00
Whole Eggs
0.030
12.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
3.20
Water
0.100
40.00
Iodized salt
3.800
1.52
Refined Sugar
0.010
4.00
BAKELS BAKING POWDER
0.003
1.12
Evaporated Milk
0.010
4.00
DOBRIM HIGH SPEED
0.001
0.40
BAKELS BUTTEROILS SUBSTITUTE
0.020
8.00
BAKELS SHORTENING
0.020
8.00
BAKELS RED VELVET CAKE MIX
0.100
40.00
Total Weight: 4.352
Group 2
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.300
-
Fresh Milk
0.300
-
Total Weight: 0.600
Group 3
Ingredient
KG
%
Red Velvet Cake Crumbs
0.500
-
Total Weight: 0.500
How to do it:
1. Mix all group 1 ingredients until fully developed.
2. Round and rest for 15 minutes.
3. Roll and mold the dough using a donut cutter (approximately 25g per pc).
4. Proof the dough for 1 hour.
5. Fry at 180°C for 45 seconds on each side.
6. For the filling, mix Pettina Classic Cheesecake Mix and fresh milk.
7. Pipe into the fried doughnut
8. Coat with Red Velvet Cake Crumbs.
9. Serve.
Yield: 9 pcs
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