bake - March/April 2022 - PAN-30

RECETAS DESTACADAS
DONAS DE PASCUA
PESAR Y MEZCLAR: Prepare
la mezcla Westco Sup-R-Roll
Yeast Donut Mix según las
instrucciones del envase para
una tanda pequeña. Utilice
la balanza para pesar todos
los ingredientes, incluida el
agua. Use un termómetro para
determinar la temperatura
adecuada del agua hasta
lograr que la temperatura
final de la masa sea de 80 °F.
Deje descansar la masa por 45
minutos.
PREPARAR: Haga un bollo
con la masa. Deje reposar
la masa durante otros 15
minutos. Extiéndala y use un
cortapastas con forma de
huevo para cortarla. Si usa un
cúter Bismarck, córtela y luego
estírela para darle forma de
huevo.
DEJAR LEUDAR Y FREÍR:
Deje leudar en una cámara
de leudado seca media entre
90 °F y 100 °F. Fría a 375 °F
durante 55-60 segundos por
lado en BakeSense Palm Fry
Shortening. Escurra las donas
durante 45-60 segundos.
Deje enfriar las donas
completamente.
TERMINAR: Utilice colorantes
amarillos, púrpura, lavanda,
verde claro y azul para darle
el tono deseado al glaseado
Westco Vanilla Dipping Icing.
Una vez que las donas se hayan
enfriado, báñelas parcialmente
con glaseado a una
temperatura de 110 °F. Coloque
el glaseado restante en mangas
de repostería (una por color) y
decore las donas como desee o
como lo sugiere la imagen.
BAKEMARK PRODUCTOS A UTILIZAR
09860 Westco Sup-R-Roll YRD Mix
19529 Westco Vanilla Dipping Icing
35179 Trigal Dorado Fresh Yeast
17231 BakeSense Palm Fry Shortening
TAMBÍEN PUEDE UTILIZAR
50445 Wetsco New Horizon YRD Mix
17240 BakeSense IE Fry Shortening
NAPOLEONES
MEZCLAR: Utilizar BakeSense
Whipped Topping para
preparar natilla de vainilla
Westco Instant Vanilla Custard
Cream según las instrucciones
en la bolsa para producir un
batido pequeño.
HORNEAR: Hornear 3 hojas
previamente perforadas
de BakeQwik European
Puff Pastry en un horno de
convección a 375°F por aprox.
20 minutos. Asegúrese de
que la masa de hojaldre esté
cocida por completo antes de
sacarla del horno. No sobre
hornee.
Opcional: para capas más
delgadas, hornear las hojas
de hojaldre entre dos charolas
durante los primeros 10
minutas de horneo. Asegúrese
de colocar papel para hornear
debajo y encima de la masa de
hojaldre. Retirar las charolas
colocadas encima de la
masa antes de los últimos 10
minutos de horneo.
PREPARAR: Colocar la mitad
30 PANADERÍA | MARZO 22
de la natilla de vainilla sobre
una de las hojas de hojaldre
previamente enfriadas. Cubrir
con una segunda hoja de
hojaldre. Colocar el resto de la
natilla encima y luego colocar
la última hoja de hojaldre, con
la parte de abajo volteada
hacia arriba, encima del relleno
de natilla.
Utilizando una bandeja,
presionar firmemente el
ensamblado de napoleón sin
romper ninguna de las hojas de
hojaldre.
Colocar en el congelador toda
la noche.
TERMINAR: Sacar el napoleón
del congelador. Cubrir la hoja
de hojaldre de arriba con
Westco Vanilla Dipping Icing
previamente calentado a 105°F
a 110°F.
Antes de que la cobertura de
vainilla comience a endurecer,
utilizar una manga pastelera
para añadir líneas paralelas
a la longitud del napoleón
utilizando Westco Chocolate
Dipping Icing previamente
calentado a 105°F a 110°F.
Atravesar el chocolate con un
cuchillo filoso para crear un
patrón.
Recortar los bordes desiguales
del napoleón. Cortar en 3 tiras
a lo largo del napoleón. Cortar
cada tira en piezas de 1½ de
ancho cada una.
BAKEMARK PRODUCTOS A UTILIZAR
19763 BakeQwik European Puff Sheets 15 " x 23 "
11200 BakeSense Whipped Topping
11923 Westco Instant Vanilla Custard Cream
19529 Westco Vanilla Dipping Icing
75684 Westco Chocolate Dipping Icing
TAMBÍEN PUEDE UTILIZAR
06590 Trigal Dorado Pastry Topping

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
bake - March/April 2022 - 10
bake - March/April 2022 - 11
bake - March/April 2022 - 12
bake - March/April 2022 - 13
bake - March/April 2022 - 14
bake - March/April 2022 - 15
bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
bake - March/April 2022 - 19
bake - March/April 2022 - 20
bake - March/April 2022 - 21
bake - March/April 2022 - 22
bake - March/April 2022 - 23
bake - March/April 2022 - 24
bake - March/April 2022 - 25
bake - March/April 2022 - 26
bake - March/April 2022 - 27
bake - March/April 2022 - 28
bake - March/April 2022 - 29
bake - March/April 2022 - 30
bake - March/April 2022 - 31
bake - March/April 2022 - 32
bake - March/April 2022 - 33
bake - March/April 2022 - 34
bake - March/April 2022 - 35
bake - March/April 2022 - 36
bake - March/April 2022 - 37
bake - March/April 2022 - 38
bake - March/April 2022 - 39
bake - March/April 2022 - 40
bake - March/April 2022 - 41
bake - March/April 2022 - 42
bake - March/April 2022 - 43
bake - March/April 2022 - 44
bake - March/April 2022 - 45
bake - March/April 2022 - 46
bake - March/April 2022 - 47
bake - March/April 2022 - 48
bake - March/April 2022 - 49
bake - March/April 2022 - 50
bake - March/April 2022 - 51
bake - March/April 2022 - 52
bake - March/April 2022 - 53
bake - March/April 2022 - 54
bake - March/April 2022 - 55
bake - March/April 2022 - 56
bake - March/April 2022 - 57
bake - March/April 2022 - 58
bake - March/April 2022 - 59
bake - March/April 2022 - 60
bake - March/April 2022 - BLANK-1
bake - March/April 2022 - BLANK-2
bake - March/April 2022 - PAN-1
bake - March/April 2022 - PAN-2
bake - March/April 2022 - PAN-3
bake - March/April 2022 - PAN-4
bake - March/April 2022 - PAN-5
bake - March/April 2022 - PAN-6
bake - March/April 2022 - PAN-7
bake - March/April 2022 - PAN-8
bake - March/April 2022 - PAN-9
bake - March/April 2022 - PAN-10
bake - March/April 2022 - PAN-11
bake - March/April 2022 - PAN-12
bake - March/April 2022 - PAN-13
bake - March/April 2022 - PAN-14
bake - March/April 2022 - PAN-15
bake - March/April 2022 - PAN-16
bake - March/April 2022 - PAN-17
bake - March/April 2022 - PAN-18
bake - March/April 2022 - PAN-19
bake - March/April 2022 - PAN-20
bake - March/April 2022 - PAN-21
bake - March/April 2022 - PAN-22
bake - March/April 2022 - PAN-23
bake - March/April 2022 - PAN-24
bake - March/April 2022 - PAN-25
bake - March/April 2022 - PAN-26
bake - March/April 2022 - PAN-27
bake - March/April 2022 - PAN-28
bake - March/April 2022 - PAN-29
bake - March/April 2022 - PAN-30
bake - March/April 2022 - PAN-31
bake - March/April 2022 - PAN-32
bake - March/April 2022 - PAN-33
bake - March/April 2022 - PAN-34
bake - March/April 2022 - PAN-35
bake - March/April 2022 - PAN-36
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bake - March/April 2022 - PAN-38
bake - March/April 2022 - PAN-39
bake - March/April 2022 - PAN-40
bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
bake - March/April 2022 - PAN-45
bake - March/April 2022 - PAN-46
bake - March/April 2022 - PAN-47
bake - March/April 2022 - PAN-48
bake - March/April 2022 - PAN-49
bake - March/April 2022 - PAN-50
bake - March/April 2022 - PAN-51
bake - March/April 2022 - PAN-52
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
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https://www.nxtbook.com/sosland/bake/2014_10_01
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