BakeMark's Bakin N Rockin - September 2012 - (Page 2)

Learn to Make Pan de Muerto Chances are very good that you have customers in your met a baker will begin by gently flattening a dough piece into the bakery’s neighorhood who know about Hispanic breads, even desired shape. After flattening, the dough is next folded into to a those who are non-Hispanic. By far, Hispanics are the fastest pre-shaped form approximating the final shape. The final stage growing population group in America. So it is important to requires the most skill, and in it the baker uses the strength of recognize that new opportunities exist for offering traditional his hand and arms to seal the seam and then, either pushing Hispanic bakery products at your bakery, especially at certain or pulling the dough against the surface of the work bench to times of the year. create a taut surface on the outside of the shaped dough piece. One of the best opportunities to sell Hispanic breads occurs in late October, coinciding with Halloween. Pan de HOW TO MAKE PAN DE MUERTO Muerto is a sweet bread popular among Hispanics and is enjoyed Ingredients by families of the deceased during Dia de los Muertos, or Day RECIPE FOR BREAD of the Dead, which occurs each year on Nov. 1-2. The Pan de 5 pounds of Trigal Dorado Bizcocho Mix 3 ounces of Trigal Dorado Margarine (Bizcocho) Muerto is made into a loaf, and extra dough is fashioned 3 ounces of Trigal Dorado Fresh Yeast into decorations resembling bones. The bread is CLIC 1 ounces of Westco Pure Orange Emulsion baked, glazed and decorated with colored sugar. K TO V p q q 0.5 ounces of BakeSense Ground Cinnamon Expert techniques are required to p p prepare IEW 1 pound, 12 ounces of water Instructions 1. Scale & Mix: Scale the ingredients for the dough, then mix until it is developed and smooth. Let it rest for 15 minutes. 2. Shape/Form Pieces: Scale and round the base (1 pound, 4 ounces) and place it on a paper-lined sheet pan. Scale and form the bones (4 ounces per string). One string should be enough for each loaf. Scale and round the top ball (1 ounce). 3. Apply “Bones”: Wash each loaf well with egg wash, then cut each string in thirds and stretch them over the rounded loaves. Place the rounded top ball in the top center, then place them all into place. Brush them again liberally with egg wash.Apply sesame seeds, if desired. 4. Proof & Bake: Proof them to almost full size, then bake at 360°F until firm and rich brown in color.Brush them lightly with melted butter, and sprinkle with crystal or granulated sugar. P d M t and th fi t step iinvolves carefull preparation l f ti Pan de Muerto, d the first t of the dough. Shaping is largely governed by the interaction of stress and tension between the hands of the baker and the work bench. First, the dough must be well made in that it exhibits the correct balance of elasticity and extensibility. Too much elasticity and the dough will resist shaping and either yield small tight loaves or will tear as the baker tries to force it into the proper shape. Second, the dough must be ready to be shaped. If the dough has not relaxed enough, the dough will tear upon shaping. Assuming both of the above requirements have been

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - September 2012

BakeMark's Bakin N Rockin - September 2012
Learn to Make Pan de Muerto
Tailgating Offers Scores of Opportunities
Donut Makeovers Add Fun and Flavor
Product Features
Effi ciency & Creativity Drive Caramanda’s

BakeMark's Bakin N Rockin - September 2012