FEATURED RECIPES BOLILLOS A popular bread and a variation of a baguette, but shorter in length with a crunchy crust. PRODUCTS USED * Trigal Dorado Bolillo Mix 50 LB * Trigal Dorado Fresh Yeast 25/1 LB Prepare Mix Make up the dough as following the directions on each bag of Trigal Dorado Bolillo Mix. Rest & Portion After the dough has rested properly, scale it into 2-1/2 to 3 oz. pieces; then round them gently, and let them rest for approximately five minutes. Form Shapes Flatten and de-gas the dough balls; then roll them up firmly, forming a torpedo-like shape. Place them on a baking screen or sheet pan with the seams down. Finish Let them rise to 3/4 size in a moderate proofing cabinet (90˚F at 80% humidity). Score them lengthwise with a sharp blade; then bake them at 400˚F until light golden in color. If steam is available, use 5-6 seconds of steam. FLAVORED MACARO0N COOKIES Add a little color to your display case with these macaroon cookies. Combined with Westco Fruit-O, these coconut cookies can pack a flavorful punch. You could also dip them in Westco Dipping Icings or drizzle them in C'est Vivant premium chocolate. No matter which direction you take, the results will be equally delicious! PRODUCTS USED * #9944 Macaroon Cookie Mix (Mac-Mix) 40 Lb * #12414 Banana Fruit-O 12 Lb * #12420 Blueberry Fruit-O 12 Lb * #12427 Cherry Fruit-O 12 Lb * #12430 Cranberry Fruit-O 12 Lb * #12439 Lemon Fruit-O 12 Lb * #12445 Orange Fruit-O 12 Lb * #12451 Pineapple Fruit-O 12 Lb * #12457 Strawberry Fruit-O 12 Lb * #36598 Raspberry Fruit-O 12 Lb * #74724 Dark Chocolate Coating 11 Lb Mix Scale 5 lbs. of Westco Macaroon Cookie Mix (Mac-Mix) and 1 lb. 8 oz. of very hot tap water into a mixing bowl. Mix together with a paddle until just incorporated for about 1-2 minutes; this could also be done by hand. Rest the batter for 5 minutes. Add Fruit-O Mix a variety of flavored macaroons using the Westco Fruit-O flavors of your choice. Add 1 oz. of Fruit-O to each pound of batter and mix by hand until uniform. Pipe Using a pastry bag and a #6 Star Tip, pipe them on a paper-lined sheet pan in desired shapes. Finish Bake at 340˚F until just the edges begin to color. Let them cool completely before removing from the parchment. Finish by dipping in or drizzling with any of the Westco Dipping Icings or C'est Vivant Dark Chocolate Coating. JUNE 17 | PANADERIA 49