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Successful recipes for your bakery

SONHO

INGREDIENTS:

DOUGH:

  • WHEAT FLOUR
  • SWEET DOUGH CORE
  • REFINED SUGAR
  • FRESH BIOLOGICAL YEAST

FILLING:

  • PASTRY CREAM
  • DULCHE DE LECHE

DECORATION:

  • POWDERED SUGAR
INGREDIENT % FLOUR BASE WEIGHT/ 1 kg OF FLOUR
WHEAT FLOUR 100 1000g
SWEET DOUGH CORE 8 80g
REFINED SUGAR 15 150g
WATER 60 600g
FRESH BIOLOGICAL YEAST

 

1,5 15g

 

HOW TO PREPARE:

  1. Place the sweet dough core, flour, and sugar in the dough kneading machine and mix at low speed (speed 1) for 1 minute.
  2. Gradually, add water and beat at low speed (speed 1) for 3 minutes or until smooth.
  3. Add fresh yeast and beat at high speed (speed 2) for approximately 7 minutes or until it passes the windowpane test.
  4. Divide into 50-grams portions, shape those into balls, and leave to rest on a table, covered with plastic, for 10 minutes.
  5. Shape those into a ball again and place them on a flat baking tray previously greased with DBO PMAN.
  6. Ferment them in a fermentation chamber at 30˚C for approximately 90 minutes or until its size double.
  7. Bake at 180˚C for approximately 18 minutes in a ballast oven or 160˚C for 16 minutes or until you get the right cooking point, or it can be fried directly after fermentation.
  8. After the oven or frying process, cut the product horizontally and apply the pastry cream or dulce de leche toppings with a piping bag.
  9. You can finish them sifting the powdered sugar over the product. If the product is baked, the application of a neutral jam can ensure better adherence of the sugar.

CUPCAKE

INGREDIENTS:

DOUGH:

  • WHEAT FLOUR
  • EGGS
  • REFINED SUGAR
  • CHEMICAL YEAST (POWDER)
  • MARGARINE
  • MILK
  • COCOA POWDER OR CHOCOLATE POWDER
  • VANILLA ESSENCE

FILLING:

  • PASTRY CREAM
  • STRAWBERRY CREAM

DECORATION:

  • CHOCOLATE DROPS
INGREDIENTS % FLOUR BASE WEIGHT/ 1 kg OF FLOUR
WHEAT FLOUR 100 1000g
EGGS 83 830g
MARGARINE 55 550g
MILK 66 660g
COCOA POWDER OR CHOCOLATE POWDER 50 500g
VANILLA ESSENCE 8,3 83g
SUGAR 100 1000g
CHEMICAL YEAST 5,5 55g

 

HOW TO PREPARE:

  1. Beat the egg whites and set aside
  1. Beat THE egg yolks with sugar until white. Add the margarine and beat a little more.
  1. Then add the milk, vanilla flavor, and wheat flour. Mix everything and add the ingredients
  1. Mix the yeast into the dough using a spoon or a flexible spatula
  1. Then, add the egg whites and gently stir with the help of the egg whisk. Place the paper cups in the cupcake pan (or pie pans).
  1. Fill the pans with batter until there is about a finger left to the edge of the pan (3/4 of the pan).
  1. Place the pans with the batter in the pre-heated oven at 180 degrees for 25 to 30 minutes
  1. To check if it is cooked, after 25 minutes skewer the cupcake with a toothpick – if it comes out clean, you can take it out of the oven, if not, leave it in the oven for a few more minutes
  1. Resist curiosity and do not open the oven for the first 10 minutes.

Cupcake filling recipe:

Dulce de Leche: You can buy it ready-made from a brand of your choice or you can cook a can of condensed milk in a pressure cooker for 40 minutes. Try some variations, like Dulce de leche with chocolate, add grated coconut, or anything else your imagination tells you.

Strawberry surprise: Heat a can of condensed milk with 1 tablespoon of unsalted butter and cook until it thickens, remove from heat, and add a small pack (200 grams) of cream.

Chop strawberries (a tray – 200 to 300 grams) and mix it to the cold filling.

DONUTS

DOUGH:

WHEAT FLOUR

SWEET DOUGH CORE

REFINED SUGAR

DRY YEAST

WATER

TOP:

WHITE CHOCOLATE

MILK CHOCOLATE

DECORATION:

BIS

Negresco

MM’S

GRANULATED CHOCOLATE

INGREDIENTS % FLOUR BASE WEIGHT/1 kg OF FLOUR
WHEAT FLOUR 100 1,0 kg
SWEET DOUGH CORE 8 80 g
REFINED SUGAR 20 200 g
DRY YEAST 1 10 g
WATER 55 550 g

HOW TO PREPARE:

  1. Place the sweet dough core, flour, sugar, and yeast in the dough kneading machine and mix for 1 minute.
  2. Gradually, add water and beat on low speed for 5 minutes or until smooth.
  3. Beat at high speed for approximately 7 minutes or until it passes the windowpane test.
  4. Roll the dough with a roll or in a dough sheeter until it is approximately 1cm high and let it rest on the table, covered with plastic, for 10 minutes.
  5. Cut the dough with a round cutter ring, and then with the smallest round cutter ring cut again in the center of each dough, this way you will get a batter of approximately 35/40g.
  6. Place those on floured baking trays and leave to ferment for approximately 2 hours or until it doubles in size.
  7. Fry in oil previously heated to 160° – 170°C
  8. Melt the chocolate in a microwave or bain-marie as indicated on the product packaging, and dip one side of the donut.
  9. Decorate with Bis, Negresco, MM’s, granulated chocolate, etc.

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