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
0.280
28
Evaporated Milk
0.200
20
Egg Yolk
0.120
12
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS MARGARINE SPECIAL
0.150
15
BAKELS SHORTENING
0.030
3
Ube Halaya (ready-made)
-
-
Total Weight: 2.039
Group 2
Ingredient
KG
Weight (%)
Macapuno
-
-
Total Weight: 0.000

Method

How to do it:

1. Place all the ingredients except for Bakels Margarine Special and Bakels Shortening in the mixing bowl and mix at slow speed for 2 minutes.
2. Add Bakels Margarine Special and Bakels Shortening and mix on high speed for 5 minutes.
3. Rest dough for one hour.
4. Punch down then scale (40g) and round.
5. Allow to recover for 10 minutes.
6. Dip dough in water then in desiccated coconut.
7. Using the tip of a beer/soda bottle, press down the middle of each dough to create a hole in the center. Set aside excess dough.
8. Place macapuno/ube in the center of the dough.
9. Proof for 1 hour.
10. Bake at 180°C for 10 minutes.

For excess dough: COCO NUGGETS
1. Dip excess dough in desiccated coconut and refined sugar.
2. Proof for one hour.
3. Bake at 180°C for 7-10 minutes.

Yield

50 rolls & 50 nuggets

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
0.280
28
Evaporated Milk
0.200
20
Egg Yolk
0.120
12
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS MARGARINE SPECIAL
0.150
15
BAKELS SHORTENING
0.030
3
Ube Halaya (ready-made)
-
-
Total Weight: 2.039
Group 2
Ingredient
KG
Weight (%)
Macapuno
-
-
Total Weight: 0.000

Method

How to do it:

1. Place all the ingredients except for Bakels Margarine Special and Bakels Shortening in the mixing bowl and mix at slow speed for 2 minutes.
2. Add Bakels Margarine Special and Bakels Shortening and mix on high speed for 5 minutes.
3. Rest dough for one hour.
4. Punch down then scale (40g) and round.
5. Allow to recover for 10 minutes.
6. Dip dough in water then in desiccated coconut.
7. Using the tip of a beer/soda bottle, press down the middle of each dough to create a hole in the center. Set aside excess dough.
8. Place macapuno/ube in the center of the dough.
9. Proof for 1 hour.
10. Bake at 180°C for 10 minutes.

For excess dough: COCO NUGGETS
1. Dip excess dough in desiccated coconut and refined sugar.
2. Proof for one hour.
3. Bake at 180°C for 7-10 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

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