Artisan Pocket Bread
15-005
Group Poolish
Ingredient
KG
%
Bread Flour
0.500
100.00
Water (approx. 25°C)
0.500
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1.00
Total Weight: 1.005
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
Sugar
0.015
1.50
Salt
0.025
2.50
BAKELS ARTISAN 7% CONCENTRATE
0.100
10.00
BAKELS SHORTENING
0.100
10.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.00
Water
0.500
50.00
Oil
0.084
8.40
Total Weight: 1.834
Group Beef Salpicao
Ingredient
KG
%
Beef
1.000
-
Garlic
0.080
-
Oyster sauce
0.150
-
Worcestershire sauce
0.150
-
Refrigerated margarine
0.025
-
Oil
0.050
-
Cheese
0.440
-
Romaine Lettuce
0.225
-
Total Weight: 2.120
Group Tofu Goreng
Ingredient
KG
%
Tofu (firm)
0.800
-
Pechay
0.360
-
Garlic
0.080
-
Oyster sauce
0.120
-
Oil
0.050
-
Cheese
0.400
-
Romaine Lettuce
0.200
-
Total Weight: 2.010
How to do it:
Poolish/Dough:
1. Mix poolish ingredients and ferment for 24-48 hours in refrigerator temperature.
2. Combiine dough ingredients to the poolish dough and mix until fully developed.
3. Divide the dough into 60 grams each, rest for 10- 15 minutes.
4. Flatten the dough into oval shape using a rolling pin.
5. Spread small amount of oil on dough surface and fold into half.
6. Proof until double in size. Put egg wash on top of the dough.
7. Bake at 180 °C for 20 minutes.
8. Put desired filling.
Beef Salpicao:
1. Mix beef, Worcestershire, oyster sauce and garlic in a bowl. Let stand for 10- 15 minutes.
2. Add the oil and marinate for 30 minutes or overnight in the chiller.
3. Heat oil in pan over medium heat. Stir fry marinated beef until cooked to desired doneness.
4. Add refrigerated margarine and stir until melted.
5. Cool and use as filling (approximately 95 grams for each 60-g dough).
Tofu Goreng:
1. Deep fry tofu until golden brown. Set aside.
2. Saute garlic and add chopped pechay. Cook for 5 minutes.
3. Add fried tofu and season with oyster sauce.
4. Cool and use as filling (approximately 100 g for each 60-g dough).
Yield: 42 pieces x 60g dough
