Bauletto Coconut Milk Chocolate
Bauletto Coconut Milk Chocolate — an IRCA recipe in 2 components. Uses IRCA Nobel Latte Milk Compound Coating 10 kg.
- dough temperature
- 26-28 °C
- proofing temperature (in tub)
- 30 °C
- proofing humidity (in tub)
- 60
- proofing time (in tub)
- 40 min
- proofing time (in mould)
- about 2.5 h
- resting time (skin formation)
- 10 min
- baking temperature
- 160 °C
- baking time
- 33-35 min
- core temperature (end of baking)
- 92-94 °C
- cooling time (upside down)
- at least 6-8 h
- heating temperature (Chocosmart Latte with Pralin)
- 40 °C
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 2000 g |
| Water | 650 g |
| Egg yolk | 450 g |
| Caster sugar | 140 g |
| Salt | 16 g |
| Unsalted butter 82% fat | 360 g |
| Fresh yeast | 100 g |
| TuttaFrutta Cocco Cubetti Cesarin | 400 g |
| Goccioloni Cioccolato AL Latte | 600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| IRCA Nobel Latte Milk Compound Coating 10 kg | 800 g |
| Pralin Delicrisp Coconty | 1200 g |
Method
- Dough
Start the dough with DOLCE FORNO, the yeast and 2/3 of the water specified in the recipe.
- Dough
When the dough begins to form, add the remaining water several times and continue until a smooth structure is obtained.
- Dough
Add sugar and salt, then the yolks and, when the gluten mesh is well formed, add the soft butter in 2-3 times.
- Dough
Add the coconut Tuttafrutta and the Goccioloni.
- Dough
Check that the temperature of the dough is 26-28°C.
- Dough
Leave to rise in a tub at 30°C with humidity of 60 for 40 minutes.
- Dough
Break up and form a piece of 400 g, then tighten the dough well and put it in the appropriate rectangular moulds of 500 g.
- Decoration
Heat the Chocosmart Latte to 40°C with the Pralin Delicrisp Coconty and dip the underside of the cake.
- Decoration
Whip the Chocosmart Latte in the planetary mixer and decorate the surface of the dessert with the help of a piping bag with a nozzle as desired.
- Decoration
Complete the decoration with SPOT ORIGINAL Dobla, grated coconut and gold leaf.
Final composition: After the proofing, after about 2 and a half hours, when the dough will be approximately at the height of the mould, leave the proofed products for 10 minutes exposed to ambient air so that a skin is formed on the surface.
Final composition: With a sharp knife, make a superficial incision (the cut on the surface of the cake does not have to be too deep and is necessary to give the characteristic shape to the finished product).
Final composition: Bake at 160°C for around 33-35 minutes and in any case until 92-94°C is reached in the core.
Final composition: Freshly baked products must be left to cool in a position turned upside down for at least 6-8 hours before being decorated.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.