Tropical Pancakes
Tropical dough, Filling and Glaze and topping — a Zeelandia recipe in 3 components. Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (dough)
- 5 min
- mixing speed (dough)
- medium
- baking temperature
- 180 °C
- baking time
- 20 min
- glaze heating temperature
- 90 °C
Ingredients
Tropical dough
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
| Wheat flour type 500 | 120 g |
Filling
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 600 g |
Glaze and topping
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 250 g |
| Desiccated coconut | 50 g |
Method
- Tropical dough
Mix all ingredients on medium speed for about 5 minutes using a flat beater. Pipe the batter with a piping bag into silicone moulds about 12 cm in diameter and about 2 cm deep (about 90 g per piece).
- Filling
Mix ZEELAsoftSER with coconut cream and pipe it onto the tropical dough in a swirl shape using a piping bag (about 40 g per piece). Bake at 180°C for about 20 minutes.
Glaze: heat the Paletta Neutral Gel to about 90°C. Cover the surface of the pancakes with a thin layer of gel (using a brush or a pastry gel applicator). Sprinkle with desiccated coconut.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.