Red Velvet Strudel​

Group A
Ingredient
KG
Bread Flour
0.400
BAKELS RED VELVET CAKE MIX
0.080
Sugar
0.015
Water
0.310
Total Weight: 0.805
Group B
Ingredient
KG
BAKELS MARGARINE P
0.075
Total Weight: 0.075
Group C
Ingredient
KG
STARLIGHT
0.400
Total Weight: 0.400
Group D
Ingredient
KG
BAKELS BAKE STABLE CUSTARD MIX
0.100
Water
0.280
Apito Ube Paste
0.020
Total Weight: 0.400
  1. Mix all ingredients (A) on low speed for 3 mins, then mix on high speed for 2 mins.
  2. Add on (B) on low speed for 2 mins, then on high speed for 3 mins.
  3. Rest dough into the chiller for 30 mins.
  4. Laminate with (C) single fold x 3 times.
  5. Rest dough into the chiller for 10 mins.
  6. Sheet dough until 3 mm, and cut it as 3 cm x 12 cm.
  7. Bake at 210°C top heat and 200°C bottom heat for 20 mins.
  8. Mix all ingredients (D) on low speed for 1 min, then on high speed for 2 – 3 mins.
  9. Apply (D) into strudel.

Display Conditions

Ambient

Category

Confectionery

Occasion

Afternoon Tea, Celebration, Christmas, Festive, Summer

Finished Product

Sweet Food, Sweet Good

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