Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS CHIA SEED BREAD CONCENTRATE
0.250
100
All Purpose Flour
0.250
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
3
Water
0.250
100
Eggs
0.050
20
Buttermilk
0.050
20
Salt
0.004
1.6
Sugar
0.004
1.6
FINO POTATO FLAKES
0.050
20
BAKELS DAIRY BLEND
0.040
16
Raisins
0.075
30
Total Weight: 1.031
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.312
-
3rd Class Flour
0.037
-
Brown Sugar
0.037
-
Cinnamon powder
0.003
-
Total Weight: 0.389

Method

How to do it:

Dough:
1. Combine all purpose flour, Bakels Chia Bread Concentrate, Bakels Instant Yeast, buttermilk, salt, sugar and Fino Potato Flakes. Mix for 30 seconds.
2. Add water and eggs. Mix for 2 minutes at low speed.
3. Add butter then mix until fully developed.
4. Blend raisins for about 30 seconds or until well incorporated.
5. Rest for 10 minutes.
6. Flatten the dough in a rectangular shape (about 6”wide).
7. Spread filling and roll dough into “baston”.
8. Rest for 15 minutes and cut by 2 inches in length (around 55g).
9. Using scissors, cut the top of the dough 1 cm apart.
10. Place into mini loaf pan.
11. Proof and bake at 180C.

Filling:
1. Mix all ingredients until well incorporated.
2. Set aside.

Yield

28.4 pieces x 55g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS CHIA SEED BREAD CONCENTRATE
0.250
100
All Purpose Flour
0.250
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
3
Water
0.250
100
Eggs
0.050
20
Buttermilk
0.050
20
Salt
0.004
1.6
Sugar
0.004
1.6
FINO POTATO FLAKES
0.050
20
BAKELS DAIRY BLEND
0.040
16
Raisins
0.075
30
Total Weight: 1.031
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.312
-
3rd Class Flour
0.037
-
Brown Sugar
0.037
-
Cinnamon powder
0.003
-
Total Weight: 0.389

Method

How to do it:

Dough:
1. Combine all purpose flour, Bakels Chia Bread Concentrate, Bakels Instant Yeast, buttermilk, salt, sugar and Fino Potato Flakes. Mix for 30 seconds.
2. Add water and eggs. Mix for 2 minutes at low speed.
3. Add butter then mix until fully developed.
4. Blend raisins for about 30 seconds or until well incorporated.
5. Rest for 10 minutes.
6. Flatten the dough in a rectangular shape (about 6”wide).
7. Spread filling and roll dough into “baston”.
8. Rest for 15 minutes and cut by 2 inches in length (around 55g).
9. Using scissors, cut the top of the dough 1 cm apart.
10. Place into mini loaf pan.
11. Proof and bake at 180C.

Filling:
1. Mix all ingredients until well incorporated.
2. Set aside.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food, Sweet Good

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