Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.270
27
Evaporated Milk
0.240
24
Egg Yolk
0.120
12
BAKELS LECITEM SUPREME
0.010
1
Butter
0.150
15
Total Weight: 2.040

Method

How to do it:

No-time dough method.
1. Place all purpose flour, sugar, salt, Bakels Instant Yeast, water, evaporated milk, egg yolk, and Lecitem Supreme in mixing bowl and mix at low speed for 2 minutes.
2. Add butter and Bakels Shortening, develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale (70 g) and mold as desired. Place dough pieces into well-greased ensaymada tins.
5. Proof and bake at 180°C.

Yield

29 x 70g

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.270
27
Evaporated Milk
0.240
24
Egg Yolk
0.120
12
BAKELS LECITEM SUPREME
0.010
1
Butter
0.150
15
Total Weight: 2.040

Method

How to do it:

No-time dough method.
1. Place all purpose flour, sugar, salt, Bakels Instant Yeast, water, evaporated milk, egg yolk, and Lecitem Supreme in mixing bowl and mix at low speed for 2 minutes.
2. Add butter and Bakels Shortening, develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale (70 g) and mold as desired. Place dough pieces into well-greased ensaymada tins.
5. Proof and bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food