Strawberry Cheesecake Cinnamon Rolls
21-019
Group Dough
Ingredient
KG
%
All Purpose Flour
0.500
100.00
Sugar
0.100
20.00
Salt
0.008
1.50
0.008
1.50
Water
0.140
28.00
Evaporated Milk
0.100
20.00
Egg Yolk
0.060
12.00
0.002
0.40
0.005
1.00
0.090
18.00
Total Weight: 1.012
Group Filling
Ingredient
KG
%
0.100
-
0.050
-
0.100
-
Brown Sugar
0.075
-
Cinnamon
0.002
-
Total Weight: 0.327
Group Frosting
Ingredient
KG
%
Confectioner's Sugar
0.065
-
Evaporated Milk
0.015
-
Total Weight: 0.080
How to do it:
Dough:
- Place all dry ingredients in a mixing bowl and mix on low speed for 30 seconds.
- Add water, evaporated milk, and egg yolks, and mix on low speed for 2 minutes.
- Add Bakels Dairy Blend and Bacom A-100 and mix on high speed until fully developed.
- Remove from mixing bowl and allow dough to rest for 10 minutes.
- Scale to 500-g dough pieces.
- Sheet dough into a rectangular shape until it becomes ¼ to ½ inch thick.
- Spread prepared filling evenly, and sprinkle sugar-cinnamon mixture on top.
- Carefully roll the dough and seal the edges.
- Cut the formed log into 2-inch portions using a dough cutter.
- Arrange the dough pieces in greased square or loaf pans.
- Proof for 30 to 60 minutes, or until ready.
- Bake at 180°C for 25 to 30 minutes, until golden brown.
- Drizzle with frosting on top.
Filling:
- Blend Bakels Dairy Blend, Pettina Classic Cheesecake Mix, and Les Fruits 50% Strawberry until well combined. Set aside.
- Combine sugar and cinnamon and mix thoroughly. Set aside.
Frosting:
- Mix confectioner’s sugar and evaporated milk until well incorporated. Set aside.
Yield: 15 pcs
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