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:
- Place the sweet dough core, flour, and sugar in the dough kneading machine and mix at low speed (speed 1) for 1 minute.
- Gradually, add water and beat at low speed (speed 1) for 3 minutes or until smooth.
- Add fresh yeast and beat at high speed (speed 2) for approximately 7 minutes or until it passes the windowpane test.
- Divide into 50-grams portions, shape those into balls, and leave to rest on a table, covered with plastic, for 10 minutes.
- Shape those into a ball again and place them on a flat baking tray previously greased with DBO PMAN.
- Ferment them in a fermentation chamber at 30˚C for approximately 90 minutes or until its size double.
- 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.
- After the oven or frying process, cut the product horizontally and apply the pastry cream or dulce de leche toppings with a piping bag.
- 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:
- Beat the egg whites and set aside
- Beat THE egg yolks with sugar until white. Add the margarine and beat a little more.
- Then add the milk, vanilla flavor, and wheat flour. Mix everything and add the ingredients
- Mix the yeast into the dough using a spoon or a flexible spatula
- 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).
- Fill the pans with batter until there is about a finger left to the edge of the pan (3/4 of the pan).
- Place the pans with the batter in the pre-heated oven at 180 degrees for 25 to 30 minutes
- 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
- 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:
- Place the sweet dough core, flour, sugar, and yeast in the dough kneading machine and mix for 1 minute.
- Gradually, add water and beat on low speed for 5 minutes or until smooth.
- Beat at high speed for approximately 7 minutes or until it passes the windowpane test.
- 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.
- 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.
- Place those on floured baking trays and leave to ferment for approximately 2 hours or until it doubles in size.
- Fry in oil previously heated to 160° – 170°C
- Melt the chocolate in a microwave or bain-marie as indicated on the product packaging, and dip one side of the donut.
- Decorate with Bis, Negresco, MM’s, granulated chocolate, etc.
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