Copycat on Recipe Book

Amoroso's Roll

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Oil	4.00	0.00
Wheat Gluten 70-80%	3.10	0.00
Salt	2.30	0.00
Instant Yeast	2.00	0.00
Sugar	1.00	0.00
Total	172.40	0.00

Process #

Notes #

155 g dough / loaf.

Auntie Anne's Pretzels

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	55.00	0.00
Sugar	11.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	170.00	0.00

Process #

Combine all and mix to full gluten development.
Press dough into 13 in x 9 in x 2 in pan.
Turn out onto parchment, covered.
Proof 30 min at 70 °F.
Cut into 16 strips, each 9 in long (achieved by halving 4 times).
Submerge dough strips in alkaline bath for about 10 s.
Drain on wire mesh for about 10 s.
Transfer dough strip to parchment-lined sheet pan (handling should naturally elongate dough to fit a half size sheet pan lengthwise).
Apply salt.
Cut into 1 in pieces.
Bake 8 min at 500 °F.
Separate nuggets.
Combine nuggets and melted butter in bowl, toss until coated.

Notes #

To make cinnamon sugar nuggets, toss with cinnamon sugar.

Alkaline Bath. #

Baking Soda / Sodium bicarbonate

Benihana Yum Yum Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Heavy Cream	57.00	0.00
Butter Flavored Shortening	25.00	0.00
Ketchup	11.00	0.00
Sugar	9.00	0.00
Salt	1.00	0.00
Paprika	0.66	0.00
Garlic Powder	0.50	0.00
Black Pepper, Ground	0.33	0.00
Total	204.49	0.00

Process #

Combine mayonnaise, whipping cream, ketchup.
Combine spices.
Melt shortening in bowl.
Add all to shortening bowl.
Whisk until smooth.
Refridgerate overnight.

Notes #

Chick-fil-A Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Hickory Smoke Bbq Sauce	62.00	0.00
Sugar	17.00	0.00
Yellow Mustard	9.50	0.00
Total	188.50	0.00

Process #

Combine all with whisk.

Notes #

Chili's Avocado Ranch

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Ranch	100.00	0.00
Guacamole	50.00	0.00
Lime Juice	6.70	0.00
Total	156.70	0.00

Process #

Blend.

Notes #

1 qt ranch.
2 cup guacamole.
1/4 cup. lime juice.

Domino's Garlic Oil Blend

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Butter Flavored Shortening g

Ingredient	Baker's %	Weight (g)
Butter Flavored Shortening	100.00	0.00
Butter Flavored Oil	8.00	0.00
Parmesan Cheese	5.60	0.00
Garlic, Dehydrated	5.60	0.00
Salt	4.65	0.00
Lecithin	1.20	0.00
Parsley	0.60	0.00
Msg	0.04	0.00
Citric Acid	0.02	0.00
Total	125.71	0.00

Process #

Combine and blend all except parsley.
Add parsley.

Notes #

The combination of solid fat (shortening) and liquid fat (oil) is done to match the consistency of Phase Original Liquid Butter Alternative. One may notice that, after a time, the liquid garlic oil cools and transitions to a semisolid on the pizza box, leaving behind a kind of grainy goop.

Domino's Pizza

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Oil	9.00	0.00
Sugar	3.90	0.00
Salt	1.35	0.00
Instant Yeast	0.30	0.00
Total	174.55	0.00

Process #

Add water, then dry ingredients to mixing bowl.
Mix until dough is halfway developed.
Add oil slowly.
Mix to full gluten development.
Divide.
Shape into ball.
Lightly oil ball.
Store in air-tight container, refrigerate.

Notes #

Usable Life of Dough. #

Usable life of dough is determined by:

Domino's Pizza Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Tomato Paste g

Ingredient	Baker's %	Weight (g)
Tomato Paste	100.00	0.00
Sugar	3.00	0.00
Salt	2.70	0.00
Spice Blend	1.60	0.00
Garlic Powder	0.40	0.00
Total	107.70	0.00

Process #

Whisk to combine.

Notes #

Spice Blend. #

Spice	Volume Ratio
Oregano	4
Marjoram	2
Parsley	1
Basil	4
Tarragon	2

Freezer Modification. #

On its own this sauce does not freeze well.

Halal Guys White Sauce V1

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Vinegar 5%	6.67	0.00
Water	6.00	0.00
Lemon Juice	4.00	0.00
Black Pepper, Ground	1.40	0.00
Total	118.07	0.00

Process #

Mix.

Notes #

Halal Guys White Sauce V2

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Water	25.00	0.00
Lemon Juice	14.00	0.00
Black Pepper, Ground	0.20	0.00
Cardamom	0.15	0.00
Xanthan Gum	0.12	0.00
Total	139.47	0.00

Process #

Mix.

Notes #

Imo's Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	50.00	0.00
Oil	8.00	0.00
Salt	1.00	0.00
Sugar	1.00	0.00
Instant Yeast	0.50	0.00
Total	160.50	0.00

Process #

Mix to high gluten development.
Shape balls, cold ferment 24-72 hr.
Roll 16 in.
Preheat steel 500 °F.
Lower to 450 °F.
Bake 11 min.
Transfer to cooling rack 6 min.

Notes #

167 g dough / 16 in skin.

Jimmy John's Kickin' Ranch Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Buttermilk	54.20	0.00
Hot Cherry Peppers	11.59	0.00
Hot Pepper Juice	5.80	0.00
Ranch Seasoning	5.20	0.00
Salt	0.30	0.00
Garlic Powder	0.05	0.00
Total	177.14	0.00

Process #

Blend peppers, juice, 1/2 buttermilk.
Add ranch packet, garlic salt.
Whisk with mayo, remaining buttermilk mix.

Notes #

UNTESTED.
500 g makes 1 16 oz bottle? ( I don’t know).

MOD Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	50.00	0.00
Oil	5.00	0.00
Salt	2.75	0.00
Sugar	1.00	0.00
Instant Yeast	0.50	0.00
Total	159.25	0.00

Process #

Combine and mix dough medium development.
Divide.
Shape dough into ball.
Lightly oil ball.
Store in air-tight container and refrigerate.

Notes #

Usable Life of Dough. #

Usable life of dough is determined by:

P. F. Chang's Dark Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	100.00	0.00
Soy Sauce, Light, Low Sodium	150.00	0.00
Sugar	85.00	0.00
Michiu Wine	50.00	0.00
Oyster Sauce	33.00	0.00
Soy Sauce, Dark	25.00	0.00
Chicken Base	4.50	0.00
Total	447.50	0.00

Process #

Dissolve sugar, chicken base in water.
Heat if necessary.
Whisk in dry.

Notes #

60 ml water to 455g rice.

P. F. Chang's Honey Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Shaoxing Wine g

Ingredient	Baker's %	Weight (g)
Shaoxing Wine	100.00	0.00
Vinegar 5%	80.80	0.00
Sugar	73.80	0.00
Water	28.30	0.00
Soy Sauce, Light	19.20	0.00
Corn Starch	15.00	0.00
Oil	11.00	0.00
Garlic, Minced	3.80	0.00
Dried Chilis	2.30	0.00
Total	334.20	0.00

Process #

Heat oil in pot, medium heat.
Add chilis, saute until dark.
Add garlic. saute briefly, < 60 sec.
Add remaining except vinegar.
Whisk to dissolve and combine.
Turn off heat, leave for ≈10 min.
Add vinegar, whisk to incorporated.
Strain out garlic and chilis.

Notes #

150 ml honey sauce + 1 tbsp water + 1 tbsp cornstarch.

P. F. Chang's Kung Pao Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	100.00	0.00
Soy Sauce, Light, Low Sodium	325.00	0.00
Sugar	130.00	0.00
Shaoxing Wine	75.00	0.00
Vinegar 5%	75.00	0.00
Soy Sauce, Dark	58.00	0.00
Oyster Sauce	11.00	0.00
Chicken Base	3.50	0.00
Total	777.50	0.00

Process #

Mix everything.

Notes #

P. F. Chang's Mongolian Beef Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	100.00	0.00
Sugar	165.00	0.00
Soy Sauce, Light, Low Sodium	150.00	0.00
Shaoxing Wine	50.00	0.00
Oyster Sauce	33.00	0.00
Soy Sauce, Dark	25.00	0.00
Chicken Base	6.00	0.00
Sesame Oil	5.00	0.00
Total	534.00	0.00

Process #

Combine all in sauce pot.
Bring to boil, stirring vigorously.
Until thickened slightly.

Notes #

Chicken base is chicken bullion powder OR refrigerated paste.
This is basically a sweetened PF CHANG DARK SAUCE.
Recipe:
55ML PF CHANG DARK SAUCE, 12.5 g sugar.

P. F. Chang's Spicy Chicken Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	100.00	0.00
Sugar	45.00	0.00
Vinegar 5%	37.00	0.00
Chili Crisp	8.00	0.00
Corn Starch	6.00	0.00
Oyster Sauce	5.50	0.00
Chicken Base	3.00	0.00
Sesame Oil	2.00	0.00
White Pepper	1.00	0.00
Total	207.50	0.00

Process #

Combine all in sauce pot.
Bring to boil, stirring vigorously until thickened.

Notes #

Chili crisp sediment is meant to be Huy Fong ground fresh chili paste.

P. F. Chang's Umami Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Oyster Sauce g

Ingredient	Baker's %	Weight (g)
Oyster Sauce	100.00	0.00
Michiu Wine	79.00	0.00
Soy Sauce, Dark	79.00	0.00
Sugar	66.00	0.00
White Pepper	3.20	0.00
Total	327.20	0.00

Process #

Add all to bowl.
Whisk until dissolved.

Notes #

Use mushroom dark soy

Papa Johns Garlic Dipping Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Butter Flavored Shortening g

Ingredient	Baker's %	Weight (g)
Butter Flavored Shortening	100.00	0.00
Water	69.00	0.00
Salt	2.10	0.00
Garlic, Dehydrated	1.00	0.00
Lecithin, Liquid Soy	1.00	0.00
Total	173.10	0.00

Process #

Heat oil to liquid state.
Disperse lecithin in oil.
Add all to blender.
Blend til emulsified.
Allow to cool.

Notes #

216 g is good for 8 oz deli container.

Papa Johns Pizza

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	56.00	0.00
Sugar	5.89	0.00
Oil	5.55	0.00
Salt	1.90	0.00
Instant Yeast	0.28	0.00
Total	169.62	0.00

Process #

Mix.
Shape into balls.
Cold ferment 24-72 hr.
Roll out to 14 in.
Bake 500 °F bottom rack 8-9 min.
Transfer to cooling rack 5 min.

Notes #

≈575 g / 14 in pizza.

ferment time	yeast (%)
2 d cold ferment	0.28%
18 hr room temp	0.08%
24 hr cold ferment	0.40%

size	area (sq. in.)	sauce, regular (g)	sauce, extra (g)	cheese, regular (g)	cheese, extra (g)
Large (14" dia.)	154	170	255	198	297

Popeyes Coater Mix

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Salt	7.50	0.00
Baking Powder	5.00	0.00
Baking Soda	1.00	0.00
Total	113.50	0.00

Process #

Whisk all dry ingredients until uniformly combined.

Notes #

Popeyes Fry Batter

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Water	283.00	0.00
Corn Starch	36.00	0.00
Buttermilk Powder	16.67	0.00
Nonfat Milk Powder	14.44	0.00
Bread Flour	11.10	0.00
Salt	10.00	0.00
Baking Powder	5.40	0.00
Sugar	4.67	0.00
Msg	2.22	0.00
Baking Soda	1.33	0.00
Garlic	0.89	0.00
Onion Powder	0.67	0.00
Total	486.39	0.00

Process #

Combine batter dry mix.
Combine coater mix.
Hydrate batter w/ water.
Whisk until mostly smooth.
Coat chicken in coater mix.
Dip in batter.
Coat in coater mix again, forming clumps.

Notes #

≈1 kg batter for 5 lb chicken.

Raising Cane's Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Ketchup	70.67	0.00
Worschestershire Sauce	10.67	0.00
Salt	1.47	0.00
Black Pepper, Ground	0.83	0.00
Garlic Powder	0.26	0.00
Citric Acid	0.03	0.00
Total	183.93	0.00

Process #

Combine all.

Notes #

UNTESTED RECIPE.
Uncertain about citric acid, maybe needs less, untested.

Reese's Peanut Butter Cup Filling

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Peanut Butter	100.00	0.00
Sugar	37.60	0.00
Vanilla Extract	0.10	0.00
Total	137.70	0.00

Process #

Combine

Notes #

Rich's Classic White Icing

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Sugar g

Ingredient	Baker's %	Weight (g)
Sugar	80.00	0.00
Water	15.00	0.00
Corn Syrup	5.00	0.00
Agar	0.07	0.00
Citric Acid	0.03	0.00
Total	100.09	0.00

Process #

Notes #

Approximate yield is 100 g.

Rich's Maple Icing

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Confectioners' Sugar g

Ingredient	Baker's %	Weight (g)
Confectioners' Sugar	68.00	0.00
Water	11.50	0.00
Corn Syrup	10.00	0.00
Shortening	7.50	0.00
Maple Extract	0.60	0.00
Lecithin	0.33	0.00
Vanilla Extract	0.20	0.00
Salt	0.05	0.00
Total	98.18	0.00

Process #

Notes #

Approximate yield is 100 g.
Maple extract range in source is 0.5% to 1.0%.

Shake Shack ShackSauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Mustard, Dijon	15.00	0.00
Ketchup	15.00	0.00
Pickle Juice	5.00	0.00
	0.20	0.00
Total	135.20	0.00

Process #

Whisk until homogeneous.

Notes #

Shakespeare's Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	50.00	0.00
Sugar	2.50	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Oil	2.00	0.00
Total	158.50	0.00

Process #

Add water to bowl.
Add dry.
Mix for 2 min.
Add oil.
Mix until smooth, 10 to 15 min, no more than.

Notes #

16 in. dough ball	Amount
Thin	14 oz
Regular	25 oz
Thick	32 oz

Topping	Amount
Sauce	6.25 oz
Cheese, regular	12 oz
Cheese, extra	18 oz

Shakespeare's Pizza Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Tomato Puree g

Ingredient	Baker's %	Weight (g)
Tomato Puree	100.00	0.00
Water	6.51	0.00
Oil	2.50	0.00
Salt	1.96	0.00
Garlic	0.27	0.00
Oregano	0.25	0.00
Black Pepper, Ground	0.20	0.00
Sugar	0.17	0.00
Onion	0.08	0.00
Cayenne	0.01	0.00
Total	111.95	0.00

Process #

Notes #

Subway Italian

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Sugar	4.70	0.00
Oil	4.50	0.00
Wheat Gluten 70-80%	3.00	0.00
Instant Yeast	2.00	0.00
Salt	1.80	0.00
Total	176.00	0.00

Process #

Combine dry and mix well.
Add water, then dry.
Mix ≈5 min until combined.
Add oil.
Mix to ≈20 min.
Rest 10 min.
Divide into 175 g balls.
Roll into 12 in sticks.
Grease pan.
Place sticks in pan.
Spray sticks with water.
Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
Remove, from oven, preheat.
Bake ≈15 min at 350 °F, middle rack.

Notes #

175 g / loaf.
100 g flour / loaf.
8 L mixer needs more than 5 loaf dough to mix without intervention.

Subway Whole Wheat

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Basis Total g

Ingredient	Baker's %	Weight (g)
Whole Wheat Flour	46.00	0.00
Bread Flour	31.00	0.00
Wheat Gluten 70-80%	23.00	0.00
Water	60.00	0.00
Sugar	4.70	0.00
Oil	4.50	0.00
Instant Yeast	2.00	0.00
Salt	1.80	0.00
Total	173.00	0.00

Process #

Combine dry and mix well.
Add water, then dry.
Mix ≈5 min until combined.
Add oil.
Mix to ≈20 min.
Rest 10 min.
Divide into 180 g balls.
Roll into 12 in sticks.
Grease pan.
Place sticks in pan.
Spray sticks with water.
Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
Remove, from oven, preheat.
Bake ≈15 min at 350 °F, middle rack.

Notes #

180 g dough / loaf.
8 l mixer needs more than 5 loaf dough to mix without intervention.

Taco Bell Refried Beans

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cooked Pinto Beans, Drained g

Ingredient	Baker's %	Weight (g)
Cooked Pinto Beans, Drained	100.00	0.00
Water	30.00	0.00
Lard	18.00	0.00
Salt	5.00	0.00
Lime Juice	0.80	0.00
Cumin	0.10	0.00
Oregano	0.10	0.00
Total	154.00	0.00

Process #

Cook beans
Mash with remaining ingredients

Notes #

1 lb dry pinto -> ≈1 kg cooked.
6 c. water/lb. dry beans.

Taco Bell Seasoned Beef

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

73/27 Ground Beef, Raw g

Ingredient	Baker's %	Weight (g)
73/27 Ground Beef, Raw	100.00	0.00
Oats	3.00	0.00
Salt	1.00	0.00
Cocoa Powder	0.70	0.00
Tomato Bouillon	0.70	0.00
Chili Powder	0.40	0.00
Corn Starch	0.33	0.00
Sugar	0.25	0.00
Onion Powder	0.25	0.00
Garlic Powder	0.25	0.00
Cumin	0.25	0.00
Total	107.13	0.00

Process #

Boil beef until cooked.
Drain beef; set aside.
Combine, whisk dry ingredients and small amount of cold water (enough dissolve sugar, salt).
Combine beef and slurry in pan.
Heat, stirring until thickened slightly.

Notes #

Taco Bell Slow Roasted Shredded Chicken

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Chicken Breast g

Ingredient	Baker's %	Weight (g)
Chicken Breast	100.00	0.00
Water	21.00	0.00
Oil	2.50	0.00
Corn Starch	2.00	0.00
Salt	1.00	0.00
Tomato Bouillon	0.70	0.00
Chili Powder	0.40	0.00
Sugar	0.25	0.00
Onion Powder	0.25	0.00
Garlic Powder	0.25	0.00
Cumin	0.25	0.00
Total	128.60	0.00

Process #

Poach or braise chicken in water (ingredient listed), ≈180 °F for 1 hr.
Add to mixing bow with paddle attachment, shred.
Combine cold water, remaining ingredients.
Add to pan with chicken.
Heat until thickened.

Notes #

Texas Roadhouse Honey Butter

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Butter	100.00	0.00
Honey	20.00	0.00
Cinnamon	0.10	0.00
Total	120.10	0.00

Process #

Whip butter low, 5 min.
Add honey, cinnamon.
Whip medium 5 min.
Whip high 5 min.

Notes #

UNTESTED.

Top Pot Chocolate Icing

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Confectioners' Sugar g

Ingredient	Baker's %	Weight (g)
Confectioners' Sugar	57.27	0.00
Chocolate Chip	20.60	0.00
Water	16.04	0.00
Sugar	2.86	0.00
Corn Syrup	2.18	0.00
Salt	0.40	0.00
Vanilla Extract	0.36	0.00
Agar	0.29	0.00
Total	100.00	0.00

Process #

Notes #

Approximate yield is 100 g.
600 g makes 12 donuts.