Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
DOBRIM NOBRO
0.004
0.4
BAKELS CSP 60
0.004
0.4
Sugar
0.200
20
Salt
0.015
1.5
Water
0.500
50
Whole Eggs
0.100
10
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Butter
0.100
10
BAKELS BAKE STABLE CUSTARD MIX
0.020
2
Total Weight: 2.005
Group 2
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Water
0.600
-
Total Weight: 0.800

Method

How to do it:

Dough:
1. Dissolve sugar, salt and CSP 60 in water.
2. Combine flour, Dobrim Nobro, Bakels Instant Yeast, Bakels Bake-Stable Custard Mix, eggs and sugar-salt-CSP60 solution, mix on low speed for 3 minutes.
3. Scrape down, add Butta Butteroil Substitute and butter, mix on high speed for 8 minutes or until fully developed.
4. Scale into 50 grams each, round into a ball and rest for 15 minutes.
5. Mold into desired shape then proof for about 1 ½ -2 hours.
6. Before baking, pipe approx. 20 grams of custard filling on top using a pastry bag.
7. Bake at 180°C for about 18-20 minutes.

Yield

40 pieces x 50 g dough (w/ filling)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
50
All Purpose Flour
0.500
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
DOBRIM NOBRO
0.004
0.4
BAKELS CSP 60
0.004
0.4
Sugar
0.200
20
Salt
0.015
1.5
Water
0.500
50
Whole Eggs
0.100
10
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Butter
0.100
10
BAKELS BAKE STABLE CUSTARD MIX
0.020
2
Total Weight: 2.005
Group 2
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
Water
0.600
-
Total Weight: 0.800

Method

How to do it:

Dough:
1. Dissolve sugar, salt and CSP 60 in water.
2. Combine flour, Dobrim Nobro, Bakels Instant Yeast, Bakels Bake-Stable Custard Mix, eggs and sugar-salt-CSP60 solution, mix on low speed for 3 minutes.
3. Scrape down, add Butta Butteroil Substitute and butter, mix on high speed for 8 minutes or until fully developed.
4. Scale into 50 grams each, round into a ball and rest for 15 minutes.
5. Mold into desired shape then proof for about 1 ½ -2 hours.
6. Before baking, pipe approx. 20 grams of custard filling on top using a pastry bag.
7. Bake at 180°C for about 18-20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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