FEATURED RECIPES FLAVORED MACAROON COOKIES BAKEMARK PRODUCTS USED #09944 Westco Macaroon Cookie Mix 50 LB #12457 Westco Strawberry Fruit-o 12 LB #19529 Westco Vanilla Dipping Icing 45 LB #31721 Westco Fudge Supreme Plus 32 LB MIX: Combine 10 pounds of macaroon cookie batter. Westco Macaroon Cookie You can incorporate Westco Mix with 1 pound 8 ounces Strawberry Fruit-O by hand of very hot tap water. Mix 1-2 instead of returning the minutes on low speed. Let batter to the mixer each batter stand 5 minutes so all time. ingredients can hydrate. MAKE UP: Using a pastry FLAVOR: bag with either a #6 star Divide into several batches tip or a large plain tip, pipe Westco Fruit Fillings or top cooled, drizzle or dip in and flavor with Westco cookies onto a paper lined with nuts before baking. melted C'est Vivant Dark Strawberry Fruit-O or baking pan into desired BAKE: Bake at 340°F until Coating Chocolate or melted Westco Fudge Supreme. sized shapes. Optional: the edges begin to color. Westco Dipping Icing heated Use 1 ounce per pound of you can fill some with any FINISH: After cookies have at 105-110°F. CHILINDRINAS BAKEMARK PRODUCTS USED #30782 Trigal Dorado Bizcocho Mix 50 LB #17220 BakeSense Palm All Purpose Shortening 50 LB #35179 Trigal Dorado Fresh Yeast 25 LB PREPARE CHILINDRINA 3 pounds all purpose SUGAR: shortening 5 pounds granulated sugar 2½ pounds pastry flour 3 ounces flour 2½ pounds cake flour Water (enough to moisten) Yellow food color (as Blend the flour and sugar desired) thoroughly. Sprinkle with Mix both sugars and the water and rub until the all-purpose shortening on sugar is damp. Let harden low for 1 minute, then on overnight. Break apart medium for 3 minutes. Add gently until small crumbles pastry flour and cake flour. are formed. Mix 1 minute on medium. MIX: Mix the dough following Add yellow food color to the directions provided on desired hue. each bag of Trigal Dorado MAKE UP: Scale and cut into Bizcocho Mix for a small 3 ounce pieces, round them Palm Shortening and flatten the baking pan. batch. Let the dough rest for up and place them on paper each piece. BAKE: Proof 30-45 minutes 15 minutes. lined baking trays. Let the Apply yellow pasta topping until three-fourths of final PASTA TOPPING: dough rest for an additional (see above). Press the pasta size. Bake at 350-380°F 1½ pounds granulated sugar 15 minutes. Coat your hands side into the Chilindrina until a light golden brown, 1½ pounds powdered sugar with BakeSense All Purpose Sugar and place it back on approximately 22-25 minutes. 50 PANADERÍA | DECEMBER 19 ALTERNATE PRODUCTS USED #48285 Trigal Dorado Concha Mix 50 LB #17217 BakeSense IE All Purpose Shortening 50 LB