Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS CHIA SEED BREAD CONCENTRATE
0.250
100
Sugar
0.100
40
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
4
FINO POTATO FLAKES
0.025
10
Buttermilk
0.025
10
Water
0.160
64
Pineapple juice (unsweetened)
0.050
20
BAKELS BALEC LACTO ALBUMEN
0.010
4
Water
0.050
20
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
10
Total Weight: 0.955
Group 2
Ingredient
KG
Weight (%)
Ham
0.198
-
Bell Pepper
0.048
-
White Onion
0.150
-
Ground pork
0.299
-
Salt
0.006
-
Cheddar Cheese (grated)
0.090
-
Pineapple (crushed)
0.150
-
Total Weight: 0.940

Method

How to do it:

Dough:
1. Combine all purpose flour, Bakels Chia Seed Bread Concentrate, sugar, Bakels Instant Yeast, Fino Potato Flakes, and buttermilk in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water (1), Balec Lacto Albumen solution (combine Balec Lacto Albumen and water (2)), and pineapple juice. Mix on low speed for 2 minutes.
3. Add Butta Butteroils Substitute and mix on high speed until developed.
4. Scale to 20g. Round and rest for 10 minutes.
5. Place in greased cupcake pans.
6. Proof for 30 minutes and bake at 180°C for 13-15 minutes.

Filling:
1. Pan fry ground pork until cooked. It should not be dry.
2. Add salt.
3. Pan fry chopped bell pepper, onion, and ham.
4. Allow to cool. Mix in grated cheese and chopped pineapple. Set aside.
5. Deposit 20-g filling in each cup bread.

Yield

47 pieces x 20g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS CHIA SEED BREAD CONCENTRATE
0.250
100
Sugar
0.100
40
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
4
FINO POTATO FLAKES
0.025
10
Buttermilk
0.025
10
Water
0.160
64
Pineapple juice (unsweetened)
0.050
20
BAKELS BALEC LACTO ALBUMEN
0.010
4
Water
0.050
20
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
10
Total Weight: 0.955
Group 2
Ingredient
KG
Weight (%)
Ham
0.198
-
Bell Pepper
0.048
-
White Onion
0.150
-
Ground pork
0.299
-
Salt
0.006
-
Cheddar Cheese (grated)
0.090
-
Pineapple (crushed)
0.150
-
Total Weight: 0.940

Method

How to do it:

Dough:
1. Combine all purpose flour, Bakels Chia Seed Bread Concentrate, sugar, Bakels Instant Yeast, Fino Potato Flakes, and buttermilk in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water (1), Balec Lacto Albumen solution (combine Balec Lacto Albumen and water (2)), and pineapple juice. Mix on low speed for 2 minutes.
3. Add Butta Butteroils Substitute and mix on high speed until developed.
4. Scale to 20g. Round and rest for 10 minutes.
5. Place in greased cupcake pans.
6. Proof for 30 minutes and bake at 180°C for 13-15 minutes.

Filling:
1. Pan fry ground pork until cooked. It should not be dry.
2. Add salt.
3. Pan fry chopped bell pepper, onion, and ham.
4. Allow to cool. Mix in grated cheese and chopped pineapple. Set aside.
5. Deposit 20-g filling in each cup bread.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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