bake - November 2013 - PAN50

FEATURED RECIPES

Cuatro Leches
Cake

Rosca de
Reyes

*	 #17100	BakeSense	All	Purpose	
Shortening	50	LB
*	 #50690	BakeSense	Granulated	
Sugar	50	LB
*	 #12237	Westco	Pure	Orange	
Emulsion	1/8.7	LB
*	 #73138	BakeSense	Cinnamon	
PRODUCTS USED	
Ground	2%	Oil	1/10	LB
*	 #30782	Trigal	Dorado	Bizcocho	
*	 #10357	Rosca	de	Reyes	Boxes	-	
Mix	50	LB
Half	50	LB
*	 #34942	Trigal	Dorado	Margarine	
Purple	-	Bizcocho/Concha	10/2.2	 *	 #10403	Rosca	de	Reyes	Boxes	-	
Quarter	50	LB
LB
*	 #35179	Trigal	Dorado	Fresh	
Yeast	25/1	LB	
SCALE, MIX & ROLL OUT To	
*	 #2711	Rosca	de	Reyes	Babies	
make	the	Rosca	de	Reyes	dough,	
1,000	CT
mix	the	following	until	the	dough	
*	 #13836	Trigal	Dorado	Candy	
is	developed	and	smooth:	5	lbs.	
Citrons	-	White	1/11	LB
of	Trigal	Dorado	Bizcocho	Mix;	
*	 #13837	Trigal	Dorado	Candy	
3	oz.	of	Trigal	Dorado	Margarine	
Citrons	-	Red	1/11	LB
(Bizcocho);	3	oz.	of	Trigal	Dorado	
*	 #13838	Trigal	Dorado	Candy	
Fresh	Yeast;	1	oz.	of	Westco	Pure	
Citrons	-	Green	1/11	LB
Orange	Emulsion;	0.5	oz.	of	
*	 #35182	Trigal	Dorado	Figs	in	
BakeSense	Ground	Cinnamon;	and	
Brine	1/11	LB
1	lb.	12	oz.	of	water.	Let	the	dough	

PRODUCTS USED
*	 #34943	Trigal	Dorado	Tres	
Leches	Cake	Mix	50	LB
*	 #16595	Trigal	Dorado	Alegría	
(tres	leches)	4/8.8	LB
*	 #6590	Trigal	Dorado	Frozen	
Whipped	Topping	Non-Dairy	
4/8.8	LB
*	 #30867	Trigal	Dorado	Dulce	de	
Leche	Repostero	1/24	LB

50

NOVEMBER 13

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PANADERIA

MIX, bAkE, CUT & SOAk	
Make	up	the	batter,	following	the	
directions	provided	on	each	bag	of	
Trigal	Dorado	Tres	Leches	Cake	
Mix.	Using	an	8"	round	mold,	bake	
two	cakes	and	cut	both	in	half.	Pipe	
a	border	of	Trigal	Dorado	Frozen	
Whipped	Topping	Non-Dairy	
around	the	layer,	then	soak	with	
Trigal	Dorado	Alegria	Tres	Leches	
Dessert	Mix.
FILL & ASSEMbLE 	Fill	each	
layer	with	dulce	de	leche	mousse.	
To	make	the	dulce	de	leche	
mousse,	heat	then	mix	1	LB	of	
Trigal	Dorado	Dulce	de	Leche	
Repostero	with	4	oz	of	Trigal	
Dorado	Alegria	Tres	Leches	Dessert	
Mix	(liquid	form)	until	they	are	

rest	for	15	minutes.	Roll	out	the	
dough	into	a	log.

SHAPE RING Shape	the	log	into	
a	ring	(2	lbs.	for	a	full	sheet,	1	½	
lb.	for	a	half	sheet,	or	1	lb.	for	a	
quarter	sheet).
ADD PASTA 	Add	strips	of	sugar	
pasta	around	the	ring.	(Mix	4	lbs.	
of	BakeSense	Granulated	Sugar,	
8	lbs.	of	BakeSense	All	Purpose	
Shortening,	and	4	lbs.	of	powdered	
sugar	for	1	minute	in	low	speed,	
then	scrape	and	mix	for	3	minutes	
in	high	speed.	Add	5	lbs.	of	pastry	
flour	and	5	lbs.	of	bread	flour,	then	
scrape	and	mix	for	1	minute	in	low	
speed).
FINISH 	Finish	by	topping	with	
Trigal	Dorado	Dulce	de	Leche	
Repostero	(heat	before	use),	then	
add	the	fresh	fruit.

fully	incorporated.	Let	cool,	then	
add	1	LB	of	Trigal	Dorado	Frozen	
Whipped	Topping	Non-Dairy	
(already	whipped),	and	whip	
together	until	they	are	fully	incorporated.	Repeat	the	soaking	and	
filling	steps	with	each	cake	layer	to	
assemble	the	cake.

ICE 	Ice	the	assembled	cake	with	
Trigal	Dorado	Frozen	Whipped	
Topping	Non-Dairy,	combing	
the	sides	of	the	cake,	then	pipe	a	
border	around	the	bottom	of	the	
cake.
FINISH 	Finish	by	topping	with	
Trigal	Dorado	Dulce	de	Leche	
Repostero	(heat	before	use),	then	
add	the	fresh	fruit.
bake - November 2013

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