Choco-Peanut Rolls
13-044
Ingredients
Group 1
Ingredient
KG
%
Bread Flour
0.320
80
All Purpose Flour
0.080
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.5
BAKELS SWEET DOUGH BLEND
0.080
20
Sugar
0.016
4
Whole Eggs
0.040
10
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.032
8
FINO POTATO FLAKES
0.020
5
Total Weight: 0.794
Group 2
Ingredient
KG
%
Whole Milk
0.100
-
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
-
Eggs
0.025
-
Sugar
0.150
-
BAKELS ALKALIZED COCOA POWDER
0.002
-
Cinnamon powder
0.002
-
Peanuts
0.030
-
Raisins
0.030
-
Total Weight: 0.389
Method
How to do it:
1. Place bread flour, all purpose flour, Bakels Instant Yeast, Bakels Sweet Dough Blend, sugar, whole eggs, Fino Potato Flakes, and water in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Butta Butteroils Substitute and mix on high speed for 5 minutes or until dough is developed.
3. Scale dough to 40g. Round and rest for 10 minutes.
4. Flatten the dough and put filling at the center. Seal the dough in a similar way as sealing a siopao dough. Round.
5. Place dough on flat sheets.
6. Proof and bake at 180°C for 10-15 minutes.
Yield
19 pieces x 40g dough
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread Flour
0.320
80
All Purpose Flour
0.080
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.5
BAKELS SWEET DOUGH BLEND
0.080
20
Sugar
0.016
4
Whole Eggs
0.040
10
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.032
8
FINO POTATO FLAKES
0.020
5
Total Weight: 0.794
Group 2
Ingredient
KG
%
Whole Milk
0.100
-
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
-
Eggs
0.025
-
Sugar
0.150
-
BAKELS ALKALIZED COCOA POWDER
0.002
-
Cinnamon powder
0.002
-
Peanuts
0.030
-
Raisins
0.030
-
Total Weight: 0.389
Method
How to do it:
1. Place bread flour, all purpose flour, Bakels Instant Yeast, Bakels Sweet Dough Blend, sugar, whole eggs, Fino Potato Flakes, and water in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Butta Butteroils Substitute and mix on high speed for 5 minutes or until dough is developed.
3. Scale dough to 40g. Round and rest for 10 minutes.
4. Flatten the dough and put filling at the center. Seal the dough in a similar way as sealing a siopao dough. Round.
5. Place dough on flat sheets.
6. Proof and bake at 180°C for 10-15 minutes.
Ingredients
Group 1
Ingredient
KG
%
Bread Flour
0.320
80
All Purpose Flour
0.080
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.5
BAKELS SWEET DOUGH BLEND
0.080
20
Sugar
0.016
4
Whole Eggs
0.040
10
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.032
8
FINO POTATO FLAKES
0.020
5
Total Weight: 0.794
Group 2
Ingredient
KG
%
Whole Milk
0.100
-
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
-
Eggs
0.025
-
Sugar
0.150
-
BAKELS ALKALIZED COCOA POWDER
0.002
-
Cinnamon powder
0.002
-
Peanuts
0.030
-
Raisins
0.030
-
Total Weight: 0.389
Method
How to do it:
1. Place bread flour, all purpose flour, Bakels Instant Yeast, Bakels Sweet Dough Blend, sugar, whole eggs, Fino Potato Flakes, and water in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Butta Butteroils Substitute and mix on high speed for 5 minutes or until dough is developed.
3. Scale dough to 40g. Round and rest for 10 minutes.
4. Flatten the dough and put filling at the center. Seal the dough in a similar way as sealing a siopao dough. Round.
5. Place dough on flat sheets.
6. Proof and bake at 180°C for 10-15 minutes.
Yield
19 pieces x 40g dough
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bread Flour
0.320
80
All Purpose Flour
0.080
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.5
BAKELS SWEET DOUGH BLEND
0.080
20
Sugar
0.016
4
Whole Eggs
0.040
10
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.032
8
FINO POTATO FLAKES
0.020
5
Total Weight: 0.794
Group 2
Ingredient
KG
%
Whole Milk
0.100
-
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
-
Eggs
0.025
-
Sugar
0.150
-
BAKELS ALKALIZED COCOA POWDER
0.002
-
Cinnamon powder
0.002
-
Peanuts
0.030
-
Raisins
0.030
-
Total Weight: 0.389
Method
How to do it:
1. Place bread flour, all purpose flour, Bakels Instant Yeast, Bakels Sweet Dough Blend, sugar, whole eggs, Fino Potato Flakes, and water in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Butta Butteroils Substitute and mix on high speed for 5 minutes or until dough is developed.
3. Scale dough to 40g. Round and rest for 10 minutes.
4. Flatten the dough and put filling at the center. Seal the dough in a similar way as sealing a siopao dough. Round.
5. Place dough on flat sheets.
6. Proof and bake at 180°C for 10-15 minutes.
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