Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Sugar
0.075
15
Salt
0.008
1.5
DOBRIM NOBRO
0.002
0.4
Egg Yolk
0.070
14
Water
0.153
30.5
BAKELS SHORTENING
0.035
7
BAKELS COUNTRY HERB
0.025
5
Total Weight: 0.873
Group Topping
Ingredient
KG
Weight (%)
Cheddar Cheese (grated)
0.100
-
BAKELS DAIRY BLEND
0.050
-
APITO GARLIC PASTE
0.200
-
Total Weight: 0.350

Method

How to do it:

1. In a mixing bowl, combine bread flour, Bakels Instant Active Dry Yeast, sugar, salt, and Dobrim Nobro. Mix for 30 seconds.
2. Add water and egg yolks and mix on low speed for 2 minutes.
3. Add Bakels Shortening and mix on high speed for 5 minutes.
4. Rest the dough for 10 mintues.
5. Scale and mold at 50 grams.
6. Proof.
7. Melt butter and mix with the Apito Garlic Paste. Brush the garlic mixture on top of the dough and sprinkle grated cheese.
8. Bake at 180°C for 25 minutes.

Yield

28 x 45 grams

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Sugar
0.075
15
Salt
0.008
1.5
DOBRIM NOBRO
0.002
0.4
Egg Yolk
0.070
14
Water
0.153
30.5
BAKELS SHORTENING
0.035
7
BAKELS COUNTRY HERB
0.025
5
Total Weight: 0.873
Group Topping
Ingredient
KG
Weight (%)
Cheddar Cheese (grated)
0.100
-
BAKELS DAIRY BLEND
0.050
-
APITO GARLIC PASTE
0.200
-
Total Weight: 0.350

Method

How to do it:

1. In a mixing bowl, combine bread flour, Bakels Instant Active Dry Yeast, sugar, salt, and Dobrim Nobro. Mix for 30 seconds.
2. Add water and egg yolks and mix on low speed for 2 minutes.
3. Add Bakels Shortening and mix on high speed for 5 minutes.
4. Rest the dough for 10 mintues.
5. Scale and mold at 50 grams.
6. Proof.
7. Melt butter and mix with the Apito Garlic Paste. Brush the garlic mixture on top of the dough and sprinkle grated cheese.
8. Bake at 180°C for 25 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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