FEATURED RECIPES TRES LECHES CAKE BAKEMARK PRODUCTS USED * #34943 Trigal Dorado Tres Leches Cake Mix 50 LB * #06590 Trigal Dorado Pastry Topping Whipped 4/8.8 LB OR #11200 BakeSense Whipped Topping 4/9 LB * #16595 Trigal Dorado Alegria 4/8.8 LB * #74724 C'est Vivant Dark Coating Chocolate Block 11 LB * #34004 BakeSense Mirror Neutral Glaze RTU 15.4 LB * #11732 BakeSense Gold Cake Pad Quarter Sheet 50 CT Mix Mix the batter following the directions provided on the bag of Trigal Dorado Tres Leches Cake Mix for twice the small batch. Make up Scale and deposit 6½ pounds of batter into paper lined baking trays with a lightly greased pan extender. Bake Bake at 325-350°F for 33-38 minutes or until internal temperature reaches 205°F. Let the cake completely cool down before placing it in the freezer overnight. MAPLE GLAZED APPLE BACON FRITTERS BAKEMARK PRODUCTS USED * #09866 Westco Master Mix YRD Mix 50 LB OR #50445 Westco New Horizon YRD Mix 50 LB * #08984 Westco Maple Dipping Icing 25 LB * #50712 BakeSense Instant Yeast Red 20/1 LB * #08162 Westco Gourmet Apple Pastry Filling 38 LB OR #51267 Westco Apple Turnover Filling 38 LB * #09401 Westco Super Speedee Glaze 50 LB * #12367 Westco Maplette Flavor 1GAL OR #17666 BakeMark Imitation Maple Flavor 1GAL * #17231 BakeSense Palm Fry Shortening 50 LB OR #17240 BakeSense IE Fry Shortening 50 LB Scale and Mix Scale 3½ pounds scrap dough from 50 SEPTEMBER 18 | PANADERIA Finish Remove cake sheets from freezer. Cut them in 4. Slice each quarter sheet in half horizontally. Place the bottom half of each ¼ sheet cake on a BakeSense Gold Cake Pad Quarter Sheet. Starting with this bottom half, pipe a border of whipped up Trigal Dorado Pastry Topping Whipped along the edges of the top. Slowly pour 13 ounces Trigal Dorado Alegria evenly inside the border of the cake and let it soak in. Spread a thin layer of Trigal Dorado Pastry Topping Whipped on the top of the soaked bottom half. Garnish with sliced fresh strawberries. Place the top layer of the cake over the bottom layer and press down gently. Pipe a border of whipped up Trigal Dorado Pastry Topping Whipped along the edges of the cake top. Repeat the pouring process. After the 13 ounces Trigal Dorado Alegria have soaked in, ice the entire cake with the Trigal Dorado Pastry Topping Whipped. Coat the bottom edge of the cake with chocolate cake crumbs. Use some Trigal Dorado Pastry Topping Whipped to pipe a shell border along the bottom and the top edges of the cake. Garnish the top with fruits coated with BakeSense Mirror Neutral RTU or dipped in melted C'est Vivant Dark Chocolate Coating. left-over Westco Master Mix Yeast Raised Donut Mix prepared according to the directions on the bag. Chop in 6 ounces cooked bacon, 2 ounces flour, and 6 ounces Westco Gourmet Apple Pastry Filling. Make maple flavored glaze by mixing 1 ounce Westco Maplette Flavor per 10 pounds of Westco Super Speedee Glaze. Proof and fry Puffy Fritters: Form fritters. Proof for 35 to 45 minutes. Melt BakeSense Palm Fry Shortening. Fry at 375°F for 75 seconds per side . Crispy Fritters: Retard dough overnight in the cooler. Leave the scraps loose rather than building them into one piece during storage. Proof in a medium dry proof box between 90°F and 100°F. Fry at 375°F for 75 seconds per side in BakeSense Palm Fry Shortening. Finish Let the fritters drain for 45 seconds after frying. Glaze the donuts with maple flavored glaze (see above). After the fritters have cooled down completely, drizzle them with Westco Maple Dipping Icing.