If you already make fried dreams, you may have wondered how they would be baked.
The oven dream has several names, depending on its filling and coverage. (Honey dream, chocolate dream, moon and honey, truffle dream, etc.)
So we are going to show you this bakery delicacy, so you make two totally different products using a single recipe per base.
Let’s go to the recipe.
As said, the only difference is that you will not fry them, so you can prepare them when making traditional dreams and give different destinations for both.
- Preparation time: 30 min
- Oven time: Approximately 8 min.
- Temperature: 320 ºF in the turbo oven or 356 °F on the ballast oven
- Ready in: Between 3 and 5 hours, depending on the amount of yeast and the temperature of the day.
2kg of wheat flour;
240g of sugar;
40g of salt;
20g of reinforcer;
6 eggs (ice cream);
100g of margarine;
600ml of water (cold);
160g of fresh biological yeast;
Yellow dye (optional);
Vanilla essence (optional).
Mix all ingredients;
Beat until you get a veil; (if you prefer, just mix in the mixer and smooth in the cylinder);
Divide into 50g pieces;
Wait to rise and bake in a medium oven for approximately 8 min.
Turbo oven: 320 °F
Ballast oven: 356 °F
- After roasting and cold, make a hole with the aid of a pastry nozzle and graft the desired filling.
- Make a cover that identifies the filling.
In the case of our example, semi-dark chocolate ganache and chocolate cream was used for chocolate, white chocolate with vanilla cream for cream and dry coconut with coconut cream for the one with a kissy filling. To fix the coconut, we use condensed milk to moisten the dream.
- It can also be varied with dulce de leche and granola, cream flavored with honey, etc.
Now you have one more product to offer your customer, without having to make another separate recipe.
Tell us in the comments what you think of this recipe. Also use the comments to answer any questions.