Bizcocho Mix 1/50 lb
Margarine Purple - Bizcocho/Concha 10/2.2 lb
Fresh Yeast 25/1 lb
Pure Orange Emulsion 1/8.7 lb
Cinnamon Ground 2% Oil 1/10 lb
Granulated Sugar 1/50 lb
Scale, mix and Form Base
To make the pan de muerto dough, mix the following until the dough is developed and smooth: 5 lbs. of Trigal Dorado Bizcocho Mix; 3 oz. of Trigal Dorado Margarine (Bizcocho); 3 oz. of Trigal Dorado Fresh Yeast; 1 oz. of Westco Pure Orange Emulsion; 0.5 oz. of BakeSense Ground Cinnamon; and 1 lb. 12 oz. of water. Let the dough rest for 15 minutes. Scale and round the base (1 lb. 4 oz.) and place on a paper-lined sheet pan.
Cut strips from the dough to form the bones (2 oz. per strip), using your fingers to roll grooves into the strips. One cut strip should be enough for each base (3 strips per base). Scale and round the top ball (skull).
Brush each base with egg wash. Then stretch the bones over the rounded bases. Place the rounded top ball in the top center, then brush again in egg wash and top with sesame seeds, if desired or see next step.
Proof, Bake and Finish
Proof the loaves to almost full size, then bake (330ºF in a rack oven for 22-25 minutes; 360ºF in a reel oven for 25-30 minutes) until firm and rich brown in color. If desired, brush them lightly with melted butter, and finish by coating with crystal sugar or BakeSense Granulated Sugar.
Recipe courtesy of BakeMark