Ingredients

Group Dough
Ingredient
KG
Weight (%)
1st class bread flour
0.800
80
3rd class bread flour
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
BAKELS SHORTENING
0.050
5
Water
0.520
52
Sugar
0.160
16
Salt
0.015
1.5
Whole Eggs
0.050
5
Total Weight: 1.809
Group Filling
Ingredient
KG
Weight (%)
3rd class bread flour
0.125
-
Brown Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.050
-
BAKELS ALKALIZED COCOA POWDER
0.040
-
Water
0.030
-
BAKELS BAKE STABLE CUSTARD MIX
0.015
-
Total Weight: 0.360

Method

How to do it:

1. Mix all ingredients except Bakels Shortening for 2 minutes on slow speed.
2. Add shortening, shift to high speed and mix for 6 minutes or until dough is developed.
3. Rest for 10 minutes.
4. Divide and scale into 40-g pieces.
5. Flatten and place filling at the center. Mold as desired.
6. Proof and bake.

Filling:
1. Mix all ingredients until homogenous.

Yield

45 piece x 40g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
1st class bread flour
0.800
80
3rd class bread flour
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
BAKELS SHORTENING
0.050
5
Water
0.520
52
Sugar
0.160
16
Salt
0.015
1.5
Whole Eggs
0.050
5
Total Weight: 1.809
Group Filling
Ingredient
KG
Weight (%)
3rd class bread flour
0.125
-
Brown Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.050
-
BAKELS ALKALIZED COCOA POWDER
0.040
-
Water
0.030
-
BAKELS BAKE STABLE CUSTARD MIX
0.015
-
Total Weight: 0.360

Method

How to do it:

1. Mix all ingredients except Bakels Shortening for 2 minutes on slow speed.
2. Add shortening, shift to high speed and mix for 6 minutes or until dough is developed.
3. Rest for 10 minutes.
4. Divide and scale into 40-g pieces.
5. Flatten and place filling at the center. Mold as desired.
6. Proof and bake.

Filling:
1. Mix all ingredients until homogenous.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food