Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Sugar
0.100
10
Water
0.490
49
Salt
0.015
1.5
BAKELS LECITEM PUMPABLE S
0.025
2.5
APITO STRAWBERRY PASTE
0.080
8
FINO MEAL BASE
0.120
12
BAKELS LES FRUITS 50% STRAWBERRY
0.500
50
Total Weight: 2.340
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.300
-
APITO EXPRESSO PASTE
0.006
-
All Purpose Flour
0.065
-
Instant coffee
0.005
-
Total Weight: 0.376

Method

How to do it:

Dough:
1. Soak Fino Meal Base in water for 15 minutes. Set aside.
2. Place all ingredients in mixing bowl. Mix for 1 minute at slow speed.
3. Mix at medium speed until dough is developed.
4. Rest for 5 minutes.
5. Sheet dough and put filling on top then roll into loaf shape.
6. Proof until ready to bake.
7. Bake at 180ºC for 45 minutes.

Yield

7 pieces x 380g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Sugar
0.100
10
Water
0.490
49
Salt
0.015
1.5
BAKELS LECITEM PUMPABLE S
0.025
2.5
APITO STRAWBERRY PASTE
0.080
8
FINO MEAL BASE
0.120
12
BAKELS LES FRUITS 50% STRAWBERRY
0.500
50
Total Weight: 2.340
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.300
-
APITO EXPRESSO PASTE
0.006
-
All Purpose Flour
0.065
-
Instant coffee
0.005
-
Total Weight: 0.376

Method

How to do it:

Dough:
1. Soak Fino Meal Base in water for 15 minutes. Set aside.
2. Place all ingredients in mixing bowl. Mix for 1 minute at slow speed.
3. Mix at medium speed until dough is developed.
4. Rest for 5 minutes.
5. Sheet dough and put filling on top then roll into loaf shape.
6. Proof until ready to bake.
7. Bake at 180ºC for 45 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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