Blueberry Cream Bread
09-112
Group Dough
Ingredient
KG
%
Bread Flour
0.225
90.00
3rd Class Flour
0.025
10.00
Sugar
0.038
15.00
Salt
0.004
1.50
BAKELS BALEC LACTO ALBUMEN
0.002
0.80
BAKELS LECITEM PUMPABLE S
0.006
2.50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.003
1.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.003
1.00
APITO BLUEBERRY PASTE
0.025
10.00
Water
0.120
48.00
Total Weight: 0.450
Group Filling
Ingredient
KG
%
BAKELS UNIFIL BLUEBERRY
0.075
-
3rd Class Flour
0.030
-
Sugar
0.030
-
Total Weight: 0.135
How to do it:
Dough:
1. Mix flour, sugar, salt, Balec Lacto Albumen and Bakels Instant Yeast on low speed for 30 seconds.
2. Add water and Apito Blueberry Paste and mix on low speed for 2 minutes.
3. Add Lecitem Pumpable S and Butta Butteroil Substitute and mix on high speed for 5 minutes or until dough is developed.
4. Scale to 450g. Round and rest for 10 minutes.
5. Sheet and spread filling. Mold into loaf shape.
6. Place the dough in a well-greased loaf pan.
7. Proof.
8. Bake at 180°C for 30-35 minutes.
Filling:
1. Mix Unifil Blueberry, 3rd class flour and sugar on medium speed for 2 minutes or until homogeneous.
Yield: 1 x 450g dough
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