Ingredients

Group Soft Bun
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
FINO POTATO FLAKES
0.100
10
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.320
32
Evaporated Milk
0.210
21
Egg Yolk
0.120
12
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
9
Salted Butter
0.090
9
Total Weight: 2.189
Group Filling
Ingredient
KG
Weight (%)
Cheese sticks (5g per stick)
0.275
-
Total Weight: 0.275

Method

How to do it:

Soft Bun:
1. Place all purpose flour, sugar, salt, Bakels Instant Yeast, Fino Potato Flakes, water, evaporated milk, egg yolk, Dobrim Nobro and Monofresh in a mixing bowl and mix on low speed for 2 minutes.
2. Add butter and Butta Butteroil Substitute. Mix on high speed for 5 minutes or until dough is developed.
3. Rest dough for 30 minutes.
4. Scale to 40g. Round and rest for 10 minutes.
5. Sheet and place filling. Roll then place dough pieces into buttered mini loaf tins.
6. Proof for 1 ½ to 2 hours.
7. Brush with egg wash (1 whole egg, 1 egg yolk, 1 tbsp evaporated milk). Bake at 180°C for 15 minutes.
8. Brush with melted butter after baking.

Yield

54 x 40g dough

Ingredients

Group Soft Bun
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
FINO POTATO FLAKES
0.100
10
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.320
32
Evaporated Milk
0.210
21
Egg Yolk
0.120
12
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
9
Salted Butter
0.090
9
Total Weight: 2.189
Group Filling
Ingredient
KG
Weight (%)
Cheese sticks (5g per stick)
0.275
-
Total Weight: 0.275

Method

How to do it:

Soft Bun:
1. Place all purpose flour, sugar, salt, Bakels Instant Yeast, Fino Potato Flakes, water, evaporated milk, egg yolk, Dobrim Nobro and Monofresh in a mixing bowl and mix on low speed for 2 minutes.
2. Add butter and Butta Butteroil Substitute. Mix on high speed for 5 minutes or until dough is developed.
3. Rest dough for 30 minutes.
4. Scale to 40g. Round and rest for 10 minutes.
5. Sheet and place filling. Roll then place dough pieces into buttered mini loaf tins.
6. Proof for 1 ½ to 2 hours.
7. Brush with egg wash (1 whole egg, 1 egg yolk, 1 tbsp evaporated milk). Bake at 180°C for 15 minutes.
8. Brush with melted butter after baking.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll, Sweet Food