Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.700
70
FINO MEAL BASE
0.300
30
BAKELS SHORTENING
0.400
40
Salt
0.005
0.5
Water
0.400
40
Total Weight: 1.805
Group 2
Ingredient
KG
Weight (%)
BAKELS SHORTENING
0.200
20
3rd class bread flour
0.300
30
Total Weight: 0.500
Group 3
Ingredient
KG
Weight (%)
Muscovado sugar
1.500
150
BAKELS SHORTENING
0.100
10
Water
0.200
20
Cake Flour
0.750
75
Total Weight: 2.550

Method

How to do it:

1. Mix all dry ingredients in Group 1. Add water and continue mixing for 3 minutes on low speed.
2. Add Bakels Shortening, shift to high speed and mix until fully developed.
3. Divide dough into four equal parts. Allow to rest for 10 minutes.
4. While resting the dough, mix Group 2 and divide into four equal parts.
5. Sheet dough, spread Group 2 and mold.
6. Allow dough to rest for 5 minutes.
7. Flatten dough using a rolling pin. Spread Group 3 on the dough and mold.
8. Cut dough into 20g pieces and form into balls.
9. Flatten using a rolling pin and allow to rest for 10 minutes.
10. Bake at 220°C for 15 minutes.

Yield

90 x 20-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.700
70
FINO MEAL BASE
0.300
30
BAKELS SHORTENING
0.400
40
Salt
0.005
0.5
Water
0.400
40
Total Weight: 1.805
Group 2
Ingredient
KG
Weight (%)
BAKELS SHORTENING
0.200
20
3rd class bread flour
0.300
30
Total Weight: 0.500
Group 3
Ingredient
KG
Weight (%)
Muscovado sugar
1.500
150
BAKELS SHORTENING
0.100
10
Water
0.200
20
Cake Flour
0.750
75
Total Weight: 2.550

Method

How to do it:

1. Mix all dry ingredients in Group 1. Add water and continue mixing for 3 minutes on low speed.
2. Add Bakels Shortening, shift to high speed and mix until fully developed.
3. Divide dough into four equal parts. Allow to rest for 10 minutes.
4. While resting the dough, mix Group 2 and divide into four equal parts.
5. Sheet dough, spread Group 2 and mold.
6. Allow dough to rest for 5 minutes.
7. Flatten dough using a rolling pin. Spread Group 3 on the dough and mold.
8. Cut dough into 20g pieces and form into balls.
9. Flatten using a rolling pin and allow to rest for 10 minutes.
10. Bake at 220°C for 15 minutes.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit

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