Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Water
0.350
50
Bread Flour
0.300
30
Water
0.250
60
Sugar
0.180
18
Salt
0.020
2
Skimmed milk powder
0.050
5
DOBRIM NOBRO
0.004
0.4
Monofresh
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15
Total Weight: 2.020

Method

How to do it:

1. Mix bread flour, Bakels Instant Yeast and water for 4 minutes at 1st speed.
2. Ferment for 2 hours.
3. Mix bread flour, water, sugar, salt, skimmed milk, Dobrim Nobro, Monofresh and fermented sponge for 2 minutes at 1st speed.
4. Add Butta Butteroil Substitute and mix at 2nd speed until developed.
5. Scale into 70-g pieces.
6. Round dough and proof for 1 – 1½ hours.
7. Bake at 180C for 10-15 minutes or until golden brown in color.

Yield

28 pieces

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Water
0.350
50
Bread Flour
0.300
30
Water
0.250
60
Sugar
0.180
18
Salt
0.020
2
Skimmed milk powder
0.050
5
DOBRIM NOBRO
0.004
0.4
Monofresh
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15
Total Weight: 2.020

Method

How to do it:

1. Mix bread flour, Bakels Instant Yeast and water for 4 minutes at 1st speed.
2. Ferment for 2 hours.
3. Mix bread flour, water, sugar, salt, skimmed milk, Dobrim Nobro, Monofresh and fermented sponge for 2 minutes at 1st speed.
4. Add Butta Butteroil Substitute and mix at 2nd speed until developed.
5. Scale into 70-g pieces.
6. Round dough and proof for 1 – 1½ hours.
7. Bake at 180C for 10-15 minutes or until golden brown in color.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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