Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
Sugar
0.190
19
Salt
0.016
1.6
Butter
0.100
10
Skimmed Milk
0.020
2
Egg Yolk
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS LECITEM SUPREME
0.010
1
Water
0.400
40
Total Weight: 1.951

Method

How to do it:

1. Place bread flour, all purpose flour, sugar, salt, skimmed milk, Bakels Instant Yeast, Lecitem Supreme, egg yolks and water in a spiral mixer. Mix for 2 minutes on low speed. Add butter, shift to high speed and develop dough thoroughly (approximately 10 minutes).
2. Brush with melted butter and allow to recover for 20 minutes.
3. Divide and scale into 40-g pieces. Round and place 8 pieces into each 9” diameter round pan.
4. Proof for 2 hours then bake at 180°C for 15 minutes.

Yield

48 x 40g dough pieces

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
Sugar
0.190
19
Salt
0.016
1.6
Butter
0.100
10
Skimmed Milk
0.020
2
Egg Yolk
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS LECITEM SUPREME
0.010
1
Water
0.400
40
Total Weight: 1.951

Method

How to do it:

1. Place bread flour, all purpose flour, sugar, salt, skimmed milk, Bakels Instant Yeast, Lecitem Supreme, egg yolks and water in a spiral mixer. Mix for 2 minutes on low speed. Add butter, shift to high speed and develop dough thoroughly (approximately 10 minutes).
2. Brush with melted butter and allow to recover for 20 minutes.
3. Divide and scale into 40-g pieces. Round and place 8 pieces into each 9” diameter round pan.
4. Proof for 2 hours then bake at 180°C for 15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food