Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
BAKELS LECITEM SUPREME
0.010
1
Water
0.500
50
BAKELS SHORTENING
0.030
3
Sugar
0.150
15
Total Weight: 1.718

Method

How to do it:

No-time dough Method:
1. Combine flour, Bakels Instant Yeast and Lecitem Supreme.
2. Dissolve sugar and salt in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening.
4. Continue mixing at high speed for 5 minutes or until developed.
5. Scale into 60-g dough pieces. Round and rest dough for 5 minutes.
6. Mold.
7. Proof and bake at 200°C with steam for 20-25 minutes or until golden brown.

Yield

28 x 60g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
BAKELS LECITEM SUPREME
0.010
1
Water
0.500
50
BAKELS SHORTENING
0.030
3
Sugar
0.150
15
Total Weight: 1.718

Method

How to do it:

No-time dough Method:
1. Combine flour, Bakels Instant Yeast and Lecitem Supreme.
2. Dissolve sugar and salt in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening.
4. Continue mixing at high speed for 5 minutes or until developed.
5. Scale into 60-g dough pieces. Round and rest dough for 5 minutes.
6. Mold.
7. Proof and bake at 200°C with steam for 20-25 minutes or until golden brown.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet