Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.800
100
Sugar
0.032
4
BAKELS SWEET DOUGH BLEND
0.160
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.016
2
APITO UBE PASTE
-
-
Water
0.240
30
Evaporated Milk
0.160
20
Egg Yolk
0.096
12
BAKELS DAIRY BLEND
0.120
15
Total Weight: 1.624
Group Cinnamon Mix
Ingredient
KG
Weight (%)
Cinnamon powder
0.008
-
Brown Sugar
0.080
-
Total Weight: 0.088
Group Nuts
Ingredient
KG
Weight (%)
Macadamia (chopped)
0.090
-
Total Weight: 0.090
Group Filling
Ingredient
KG
Weight (%)
Ube Halaya (ready-made)
0.300
-
BAKELS VANILLA CREAM
0.100
-
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
Mascarpone Cheese
0.100
-
Cream Cheese
0.250
-
Powdered sugar
0.050
-
BAKELS VANILLA CREAM
0.070
-
Total Weight: 0.470
Group Garnish
Ingredient
KG
Weight (%)
Vanilla Bean
0.002
-
Ube Flavored Chocolate
-
-
Total Weight: 0.002

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

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.800
100
Sugar
0.032
4
BAKELS SWEET DOUGH BLEND
0.160
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.016
2
APITO UBE PASTE
-
-
Water
0.240
30
Evaporated Milk
0.160
20
Egg Yolk
0.096
12
BAKELS DAIRY BLEND
0.120
15
Total Weight: 1.624
Group Cinnamon Mix
Ingredient
KG
Weight (%)
Cinnamon powder
0.008
-
Brown Sugar
0.080
-
Total Weight: 0.088
Group Nuts
Ingredient
KG
Weight (%)
Macadamia (chopped)
0.090
-
Total Weight: 0.090
Group Filling
Ingredient
KG
Weight (%)
Ube Halaya (ready-made)
0.300
-
BAKELS VANILLA CREAM
0.100
-
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
Mascarpone Cheese
0.100
-
Cream Cheese
0.250
-
Powdered sugar
0.050
-
BAKELS VANILLA CREAM
0.070
-
Total Weight: 0.470
Group Garnish
Ingredient
KG
Weight (%)
Vanilla Bean
0.002
-
Ube Flavored Chocolate
-
-
Total Weight: 0.002

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll, Sweet Food

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