FEATURED RECIPES FILLED EMAPANADAS BAKEMARK PRODUCTS USED * #31634 Trigal Dorado Pan Fino Mix 50 LB * #30906 Trigal Dorado Guava Filling 40 LB * #35179 Trigal Dorado Fresh Yeast 25/1LB YOU CAN ALSO USE #31638 Trigal Dorado Guava Tradi Filling 38 LB MIX: Mix the dough following filling at least ½" away from the directions provided on the edge of the oval. Fold each bag of Trigal Dorado dough over the filling and Pan Fino Mix for a small gently seal the edges. Place batch. Let the dough rest for the empanadas on a paper 15 minutes. This dough can lined baking pan. also be made ahead of time Optional: you can use any and stored in the cooler. of our Trigal Dorado or Make up: Scale and cut the Westco Fruit Filling to make dough into 2½ ounce pieces dessert empanadas. To be and round up. Let the dough able to visually differentiate rest an additional 15 minutes. the various flavors cut a Flatten dough balls into 4" hole in the center of the the holes side up. Bake at 375°F for 15-20 ovals. Wash half of the oval washed dough side using PROOF AND BAKE: Floor minutes until a light with plain water. Fill the a large pastry tip before proof or place in a low golden brown. other half of each oval with folding over on the top humidity proof box for 30- 1 ounce of Trigal Dorado of the filling. Place the 45 minutes. Wash with egg Guava Filling keeping the empanadas on the pan with wash before baking. NATIVE GRAIN BREAD BAKEMARK PRODUCTS USED * #39978 Westco Squaw Bread Mix 50 LB * #35179 Trigal Dorado Fresh Yeast 25 LB MIX: Combine Westco Optional: mix in nuts, raisins Squaw Bread Mix, Trigal and other dried fruits to Dorado Fresh Yeast, salt make fruit and grain bread. and water according to MAKE UP: Rest the dough directions on bag of Westco 45 minutes to one hour, Squaw Bread Mix for a small covered, before dividing. batch. Use your scale to Scale into desired size pieces weight all the ingredients, and make up. Brush with including the water. Use your egg wash (one part whole thermometer to temp the eggs to 4 parts water). Dip water in order to achieve a bottoms in corn meal before finished dough temperature panning. of 80°F. PROOF AND BAKE: Proof minutes after removing 10 seconds steam. Lower Mix 2 minutes on low and for approximately 60 from proofer. Score tops temperature to 380°F and then 8 minutes on medium minutes in a 95°F/65% with a sharp knife. Bake at bake for an additional 18-20 until the dough is developed. proofer. Let bread dry 5 425°F for 8 minutes with minutes. 50 PANADERÍA | MARCH 19 050_Pan_Mar19_Recipes_Products.indd 50 3/1/2019 1:39:02 PM