Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.200
20
Salt
0.015
1.5
Water
0.550
55
BAKELS SHORTENING
0.030
3
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
3
DOBRIM NOBRO
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Vegetable Oil
0.020
2
Total Weight: 1.859

Method

How to do it:

Straight Dough Method:
1. Mix all ingredients except Bakels Shortening and Butta Butteroil Substitute for 2 minutes at low speed.
2. Add Bakels Shortening and Butta Butteroil Substitute. Mix at high speed for 3 minutes.
3. Ferment for 3 hours.
4. Cut approximately 30g pieces.
5. Fill each dough with a strip of cheese (10g), roll and dip in bread crumbs.
6. Place in baking trays and proof for 40-60 minutes.
7. Bake at 180°C for 15 minutes.

Yield

61 x 30g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.200
20
Salt
0.015
1.5
Water
0.550
55
BAKELS SHORTENING
0.030
3
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
3
DOBRIM NOBRO
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Vegetable Oil
0.020
2
Total Weight: 1.859

Method

How to do it:

Straight Dough Method:
1. Mix all ingredients except Bakels Shortening and Butta Butteroil Substitute for 2 minutes at low speed.
2. Add Bakels Shortening and Butta Butteroil Substitute. Mix at high speed for 3 minutes.
3. Ferment for 3 hours.
4. Cut approximately 30g pieces.
5. Fill each dough with a strip of cheese (10g), roll and dip in bread crumbs.
6. Place in baking trays and proof for 40-60 minutes.
7. Bake at 180°C for 15 minutes.

Display Conditions

Display Conditions

Warm

Category

Category

Breads, Semi-sweet

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