Potato Sweet Dough
07-093
Group 1
Ingredient
KG
%
All Purpose Flour
0.720
72.00
Bread Flour
0.280
28.00
FINO POTATO FLAKES
0.110
11.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.550
55.00
Whole Eggs
0.200
20.00
Sugar
0.220
22.00
Salt
0.016
1.60
Buttermilk powder
0.022
2.20
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
BAKELS SHORTENING
0.070
7.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7.00
Glageli Neutral
-
-
Total Weight: 2.282
Group Topping or Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% BLUEBERRY
-
-
BAKELS LES FRUITS 50% APPLE
-
-
BAKELS LES FRUITS 50% STRAWBERRY
-
-
Total Weight: 0.000
How to do it:
1. Combine all dry ingredients except Bakels Shortening and Butta Butteroil Substitute. Blend in mixer for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute. Continue mixing on high speed until fully developed
4. Rest dough for 15 minutes.
5. Cut to desired weight. Round and rest for another 15 minutes.
6. Mold to desired shape and proof until ready.
7. Bake at 180°C.
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