Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Refined Sugar
0.100
10
Iodized salt
0.015
1.5
Milk Powder
0.040
4
Butter
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Whole Eggs
0.150
15
Water
0.470
47
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
Total Weight: 1.904

Method

How to do it:

1. Place all dry ingredients in mixing bowl, mix at 1st speed for 30 seconds.
2. Add whole eggs and water and mix for 1 ½ minutes.
3. Add butter and shift to 2nd speed. Mix until dough is developed.
4. Divide and scale into 20-g pieces.
5. Round and place in well-greased round or square pans.
6. Proof.
7. Bake at 180°C until done.

Yield

95 x 20-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Refined Sugar
0.100
10
Iodized salt
0.015
1.5
Milk Powder
0.040
4
Butter
0.100
10
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Whole Eggs
0.150
15
Water
0.470
47
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
Total Weight: 1.904

Method

How to do it:

1. Place all dry ingredients in mixing bowl, mix at 1st speed for 30 seconds.
2. Add whole eggs and water and mix for 1 ½ minutes.
3. Add butter and shift to 2nd speed. Mix until dough is developed.
4. Divide and scale into 20-g pieces.
5. Round and place in well-greased round or square pans.
6. Proof.
7. Bake at 180°C until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet