bake - March 2013 - Pan - 49

Sandías

FEATURED RECIPES

PRODUCTS USED*
#31742 Trigal Dorado Galleta &
Polvoron Mix 50 LB

Customers love delicious, colorful
treats, and these watermelon
cookies will not disappoint.
Delivering a rich, buttery flavor
with a touch of chocolate, these
cookies are sure to be a favorite for
customers looking for something
fun and sweet.

MIX & COLOR Make up the
cookie dough following the directions provided on each bag of
Trigal Dorado Galleta & Polvoron
Mix. Separate three doughs,
coloring one dough red (mixing in
compound chocolate chips) and
the other dough green (third dough
leave uncolored).

ROLL OUT Roll out the colored
doughs into logs.
ASSEMBLE Flatten the uncolored dough and place it over the
red dough log. Follow the same
step with the green dough log,
placing it over the combined logs.
Use egg wash or water as adhesive,
if needed.
FINISH Slice the log and place the
sliced cookies onto a lined sheet
pan and bake according to the
directions provided on the bag.
*Item numbers may vary. Please check with

Chilindrinas

your local BakeMark branch.

Chilindrinas are a concha-style
Mexican sweet bread that not only
has a unique look but a sweet crunchy
texture. As its name implies, the
sugary hard pieces of the crust look
like the freckles on the smiling face
of a young child. You will put that
same smiling face on your customers
when they taste this rich sweet bread.

PRODUCTS USED*
• #30782 Trigal Dorado Bizcocho
Mix 50 LB
• #50690 BakeSense Granulated
Sugar 50 LB
• #9395 Westco Powdered Sugar
10X 50 LB
• #17100 BakeSense All Purpose
Shortening 50 LB
 

PREPARE CRUNCHY SUGAR
Prior to starting this recipe, you
will have to had made crunchy
sugar. Next, you will need to
apply crunchy sugar. To make
the crunchy sugar, mix 5 LB of
BakeSense Granulated Sugar and 2
-3 oz. of bread flour together until
well incorporated. Then sprinkle
lightly with water and rub until all
the sugar is damp. Let it dry overnight until it becomes hard then
break it gently by hand or a rolling
pin until small crumbles are formed.
SCALE & ROUND DOUGH
Scale and mix the dough following
the directions on a bag of our
Trigal Dorado Bizcocho Mix. Add
1/4 oz of ground cinnamon to each
pound of mix used. Dough temperature should be 80ºF. Rest for 15
minutes. Scale into 3 ounce pieces,
and round. Place the rounded
pieces on a baking sheet.

APPLY PASTA Next, you will
need to apply pasta topping. To
prepare, using a paddle, mix 4 LB
of BakeSense Granulated Sugar, 4
LB of Westco Powdered Sugar 10X
and 8 LB of BakeSense All Purpose
Shortening for 1 minute in low
speed. Scrape down well and mix
for 3 minutes in high speed. Then,
add 5 LB of pastry flour and 5 LB
of bread flour, and scrape the bowl
well again. Mix for 1 minute in
low speed. Color the pasta yellow.
Apply shortening to each dough
ball, apply the pasta.
APPLY CRUNCHY SUGAR &
FINISH Press the dough ball onto
the crunchy sugar and place it on
a lined baking sheet pan. Proof to
3/4 size, then bake (345ºF in a rack
oven for 15-20 minutes; 360ºF in a
reel oven for 20 minutes) until light
golden in color.
*Item numbers may vary. Please check with
your local BakeMark branch.

MARCH 13

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PANADERIA

49
bake - March 2013

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