Ube Cream Bread Roll

Method

How to do it:

Sugar-Cinnamon-Macadamia Mixture:
1. Mix sugar, cinnamon and chopped macadamia until well combined.
2. Cover and set aside.

Dough:
1. Mix the dry ingredients in a spiral mixer on low speed for 30 seconds.
2. Add the wet ingredients (evaporated milk, water, Apito Ube and egg yolks), mix for 2 minutes on low speed.
3. Add the compound butter and mix for 10-15 minutes at high speed until well developed.
4. Divide dough into 3 equal portions (approximately 540 grams each).
5. Round the dough and cover. Rest for 10 minutes.
6. Sheet dough into a rectangular shape until it becomes ½ inch thick.
7. Spread 133 grams of filling for every 540 grams dough.
8. Sprinkle 30 grams of sugar-cinnamon mixture.
9. Roll dough from the longer side and seal the edges.
10.Cut the formed log into 8 equal portions using a dough cutter or a kitchen thread.
11.Arrange the dough pieces in greased muffin pans with muffin liners.
12.Proof for an hour.
13.Bake at 180°C for 15-20 minutes until golden brown.

Filling:
1. Use a paddle attachment and mix the Ube Halaya until smooth.
2. Fold in the Vanilla Cream and set aside.

Topping:
1. Cream the cream cheese, mascarpone and powdered sugar for 5 minutes from low to medium speed.
2. Fold in the Vanilla Cream.
3. Brush in every bread roll and top with ube flavored chocolate shavings and vanilla bean.

Yield

24 rolls x 68 grams

Product Used

• Apito Ube Paste
• Bakels Platinum Instant Active Dried Yeast
• Bakels Sweet Dough Blend
• Bakels Vanilla Cream