Our Featured Recipes
Ready your chef's hat as we bring you easy-to-bake recipes of classic breads, cakes & pastries from different areas of the globe. Let these inspire you to improve your craft and take your baking expertise to the next level.
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Chocolate Ensaymada
INGREDIENTS:
600g – All Purpose Flour
200g – Cake Flour / Soft Flour
150g – Refined Sugar
13g – Rock Salt
50g – Milk Powder
4g – Magimix Yellow
7g – SAF-Instant Gold
100g – Whole Eggs
150g – Egg Yolk
90g – Unsalted Butter
325g – Water
6g – Orangella
FILLINGS:
650g – Nugotin Chocolate Hazelnut
TOPPINGS:
30g – Cristaline Clear
150g – Mohrenglanz Dark
50g – Bianca Snow Powder
PROCEDURE:
- Mix the dough for 15 – 17 minutes, then rest for 20 minutes.
- Cut the dough into 50g.
- Proof and bake at 180°C for 13 to 15 minutes.
- Cool down then put Cristaline next the Morenglanz and last dusting of Bianca Snow Powder.