bake - March 2016 - PAN36
FEATURED RECIPES
BOLILLOS WITH CREAM
CHEESE & JALAPEÑO
Need to add something savory
to your display case? Why not try
the Bolillo with Cream Cheese &
Jalapeño. BakeSense Cream Cheese
and spicy jalapeños combine,
making for the perfect flavor
complement to this traditional
Hispanic bread.
EMPANADAS
Empanadas have been referred
to as the Latin American Turnover.
Fill them our wide variety of Trigal
Dorado fillings, and your customers
will appreciate the authentic,
traditional taste of these pocket
pastries. Sprinkled with a little
cinnamon and sugar, and they are
hard to resist.
36
MARCH 16
|
PANADERIA
PRODUCTS USED:
*#31632 Trigal Dorado Bolillo Mix
50 LB
* #50819 BakeSense Cream Cheese
30 LB
* #50820 Cream Cheese 3 LB
* #35179 Trigal Dorado Fresh Yeast
1 LB
Prepare Mix Prepare the bolillo
dough, following the instructions
on the Trigal Dorado Bolillo Mix
bag.
Add Cream Cheese Cut the dough
piece, roll it out with a pin and
add BakeSense Cream Cheese and
jalapeños.
PRODUCTS USED
*#31634 Trigal Dorado Pan Fino
Mix 50 LB
*#51524 Westco Bavarian Creme
Filling 38 LB
*#30884 Trigal Dorado Dulce de
Leche (bakestable) 38 LB
*#30906 Trigal Dorado Guava
Filling 40 LB
*#31638 Trigal Dorado Guava
Tradicional Filling 38 LB
*#30886 Trigal Dorado Mango
Filling 40 LB
*#8249 Trigal Dorado Pina Filling
(pineapple) 38 LB
YOU CAN ALSO USE
*#30863 Trigal Dorado Cajeta
Horneable (bakestable) 5 / 2.2 LB
Roll & Proof Roll the dough into
a bolillo roll, apply egg wash and
proof the rolls for approximately 30
minutes.
Score & Bake Score the tops of the
bolillos, and bake at 360°F in a rack
oven for approximately 16 minutes.
Scale Follow the directions on
the bag of Trigal Dorado Pan Fino
Mix. Remember, this dough can be
made ahead of time and stored in
the refrigerator.
Roll The Dough Divide the dough
into 2-1/2 ounce pieces, and roll
them out to about a 4-inch oval.
Fill The Dough Wash half the
ovals with plain water. Use a pastry
bag to fill each empanada with
the Trigal Dorado Filling of your
choice. Westco Bavarian Crème
Filling is also a great choice. Fold the
empanadas over and press gently to
seal. Place on a baking sheet.
Bake Bake at 345°F in a rack oven
for 15-20 minutes, or at 360°F in a
reel oven for 20-22 minutes. Wash
in a light egg wash before placing
them in the oven. Bake until they
are golden brown. After baking,
glaze, sugar, or serve as is.
bake - March 2016
Table of Contents for the Digital Edition of bake - March 2016
bake - March 2016
Editor's Note - The Consumer Issue: Gateway to Innovation
Table of Contents
News Bites - New App for Cake Shots
Outstanding Baker Nominees
Toronto Food Hall Opens
Personality - Dominique Ansel
Management - Bakeries Can Deliver Too
Labor Front - Why Packaging Matters
Ingredients - The Growing Influence of Avocados
Equipment - Innovations for Foodservice
Time to Grow
Connected to Bread
Launching New Products
Partnering with Socially-Conscious Organizations
The Paradox of Choice
A Strange Twist of Donuts
Bakery World Cup
Sandwich Breads
Top Cake Trends for 2016
Decorating Trends
Late Night in the Loop
Giving Back to the Community
Cafe - Breakfast Sandwiches
Express by Starbucks
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - March 2016
INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
INTRODUCTORY LETTER - Spring Inspirations
SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
PAN Y HORNEO - Dolares por Donas
RECETAS DESTACADAS
PASTELES Y DECORACIONES - Porcion Individual
Pasteles de Primavera
PERFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
PRODUCTOS
BREADS AND BAKING - Cuernitos and Croissants
More Dollars for Donuts
FEATURED RECIPES
CAKES & DECORATING - Single Serve
Spring Inspirations for Cakes and Pastries
PROFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
FEATURED PRODUCTS
bake - March 2016 - bake - March 2016
bake - March 2016 - 2
bake - March 2016 - Editor's Note - The Consumer Issue: Gateway to Innovation
bake - March 2016 - 4
bake - March 2016 - 5
bake - March 2016 - Table of Contents
bake - March 2016 - 7
bake - March 2016 - Toronto Food Hall Opens
bake - March 2016 - 9
bake - March 2016 - Personality - Dominique Ansel
bake - March 2016 - 11
bake - March 2016 - Management - Bakeries Can Deliver Too
bake - March 2016 - 13
bake - March 2016 - Labor Front - Why Packaging Matters
bake - March 2016 - 15
bake - March 2016 - Ingredients - The Growing Influence of Avocados
bake - March 2016 - 17
bake - March 2016 - Equipment - Innovations for Foodservice
bake - March 2016 - 19
bake - March 2016 - Time to Grow
bake - March 2016 - 21
bake - March 2016 - 22
bake - March 2016 - 23
bake - March 2016 - Connected to Bread
bake - March 2016 - 25
bake - March 2016 - 26
bake - March 2016 - 27
bake - March 2016 - Launching New Products
bake - March 2016 - 29
bake - March 2016 - Partnering with Socially-Conscious Organizations
bake - March 2016 - 31
bake - March 2016 - The Paradox of Choice
bake - March 2016 - 33
bake - March 2016 - 34
bake - March 2016 - 35
bake - March 2016 - 36
bake - March 2016 - 37
bake - March 2016 - A Strange Twist of Donuts
bake - March 2016 - 39
bake - March 2016 - Bakery World Cup
bake - March 2016 - 41
bake - March 2016 - Sandwich Breads
bake - March 2016 - 43
bake - March 2016 - 44
bake - March 2016 - 45
bake - March 2016 - Top Cake Trends for 2016
bake - March 2016 - 47
bake - March 2016 - Decorating Trends
bake - March 2016 - 49
bake - March 2016 - Late Night in the Loop
bake - March 2016 - 51
bake - March 2016 - Giving Back to the Community
bake - March 2016 - 53
bake - March 2016 - Cafe - Breakfast Sandwiches
bake - March 2016 - 55
bake - March 2016 - Express by Starbucks
bake - March 2016 - 57
bake - March 2016 - Products
bake - March 2016 - 59
bake - March 2016 - Product Showcase
bake - March 2016 - Classifieds
bake - March 2016 - 62
bake - March 2016 - 63
bake - March 2016 - 64
bake - March 2016 - 65
bake - March 2016 - Ad Index
bake - March 2016 - Online - BakeMag.com
bake - March 2016 - 68
bake - March 2016 - 69
bake - March 2016 - 70
bake - March 2016 - Bakemark's Panaderia - March 2016
bake - March 2016 - PAN2
bake - March 2016 - INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
bake - March 2016 - PAN4
bake - March 2016 - PAN5
bake - March 2016 - INTRODUCTORY LETTER - Spring Inspirations
bake - March 2016 - PAN7
bake - March 2016 - SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
bake - March 2016 - PAN9
bake - March 2016 - PAN Y HORNEO - Dolares por Donas
bake - March 2016 - PAN11
bake - March 2016 - RECETAS DESTACADAS
bake - March 2016 - PAN13
bake - March 2016 - PASTELES Y DECORACIONES - Porcion Individual
bake - March 2016 - PAN15
bake - March 2016 - Pasteles de Primavera
bake - March 2016 - PAN17
bake - March 2016 - PAN18
bake - March 2016 - PAN19
bake - March 2016 - PAN20
bake - March 2016 - PAN21
bake - March 2016 - PERFILES - El Rancho (Bell)
bake - March 2016 - PAN23
bake - March 2016 - PAN24
bake - March 2016 - PAN25
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN27
bake - March 2016 - Los Alamos
bake - March 2016 - PAN29
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PRODUCTOS
bake - March 2016 - BREADS AND BAKING - Cuernitos and Croissants
bake - March 2016 - PAN33
bake - March 2016 - More Dollars for Donuts
bake - March 2016 - PAN35
bake - March 2016 - FEATURED RECIPES
bake - March 2016 - PAN37
bake - March 2016 - CAKES & DECORATING - Single Serve
bake - March 2016 - PAN39
bake - March 2016 - Spring Inspirations for Cakes and Pastries
bake - March 2016 - PAN41
bake - March 2016 - PAN42
bake - March 2016 - PROFILES - El Rancho (Bell)
bake - March 2016 - PAN44
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN46
bake - March 2016 - Los Alamos
bake - March 2016 - PAN48
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PAN50
bake - March 2016 - FEATURED PRODUCTS
bake - March 2016 - PAN52
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