Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.060
6
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.570
57
Buttermilk
0.050
5
Egg Yolk
0.100
10
FINO POTATO FLAKES
0.075
7.5
BAKELS MARGARINE SPECIAL
0.100
10
Total Weight: 2.175
Group Topping
Ingredient
KG
Weight (%)
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.200
-
Total Weight: 0.300

Method

How to do it:

1. Combine all dry ingredients and mix on low speed for 30 seconds.
2. Add water and mix on low speed for 2 minutes.
3. Add Bakels Shortening and mix on high speed for 8 minutes or until developed.
4. Scale into 60 grams and form into a ball. Rest dough for 10 minutes.
5. Form into ensaymada shape.
6. Place dough pieces into well-greased ensaymada tins proof until ready.
7. Bake at 180°C for 20 mins
8. Let cool.
9. Brush with Bakels Margarine Special and dredge with sugar.

Yield

36 rolls x 60g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.060
6
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.570
57
Buttermilk
0.050
5
Egg Yolk
0.100
10
FINO POTATO FLAKES
0.075
7.5
BAKELS MARGARINE SPECIAL
0.100
10
Total Weight: 2.175
Group Topping
Ingredient
KG
Weight (%)
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.200
-
Total Weight: 0.300

Method

How to do it:

1. Combine all dry ingredients and mix on low speed for 30 seconds.
2. Add water and mix on low speed for 2 minutes.
3. Add Bakels Shortening and mix on high speed for 8 minutes or until developed.
4. Scale into 60 grams and form into a ball. Rest dough for 10 minutes.
5. Form into ensaymada shape.
6. Place dough pieces into well-greased ensaymada tins proof until ready.
7. Bake at 180°C for 20 mins
8. Let cool.
9. Brush with Bakels Margarine Special and dredge with sugar.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Soft Roll

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