Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
50
BAKELS CHIA SEED BREAD CONCENTRATE
0.525
50
Sugar
0.080
22
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Refrigerated margarine
0.100
10
Eggs
0.150
15
Egg Yolk
0.050
5
Milk Powder
0.060
6
Water
0.350
35
Total Weight: 2.380
Group Filling/ Topping
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Mayonnaise
0.220
-
Total Weight: 0.620
Group Floss topping
Ingredient
KG
Weight (%)
Pork floss
0.500
-
Cayenne Powder
0.010
-
Total Weight: 0.510
Group Polo Topping
Ingredient
KG
Weight (%)
3rd Class Flour
0.150
-
Sugar
0.200
-
BAKELS MARGARINE SPECIAL
0.200
-
Milk Powder
0.050
-
Total Weight: 0.600

Method

How to do it:

1. Mix all ingredients until fully developed.
2. Divide the dough 50-60 grams dough weight. Rest for 10 minutes
3. Mold into turtle shape
4. Proof until double in volume
5. Bake at 180°C for 15 minutes.

How to Assemble:

Spicy Floss Topping:
1. Mix Bakels Custard mix with cold water. Add mayonnaise and mix until combined and set aside.
2. Combine pork floss and cayenne powder together.
3. Make a slit horizontally on top of the baked turtle bread. Spread the custard mixture inside and on top of the bread.
4. Then place generous amount of pork floss on top of the bread.

Polo Topping:
1. Combine 3rd class flour, sugar, margarine and milk powder together.
2. Weigh 20 grams polo topping and place on top of the dough before proofing.

Yield

30 x 60 grams

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
50
BAKELS CHIA SEED BREAD CONCENTRATE
0.525
50
Sugar
0.080
22
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Refrigerated margarine
0.100
10
Eggs
0.150
15
Egg Yolk
0.050
5
Milk Powder
0.060
6
Water
0.350
35
Total Weight: 2.380
Group Filling/ Topping
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Mayonnaise
0.220
-
Total Weight: 0.620
Group Floss topping
Ingredient
KG
Weight (%)
Pork floss
0.500
-
Cayenne Powder
0.010
-
Total Weight: 0.510
Group Polo Topping
Ingredient
KG
Weight (%)
3rd Class Flour
0.150
-
Sugar
0.200
-
BAKELS MARGARINE SPECIAL
0.200
-
Milk Powder
0.050
-
Total Weight: 0.600

Method

How to do it:

1. Mix all ingredients until fully developed.
2. Divide the dough 50-60 grams dough weight. Rest for 10 minutes
3. Mold into turtle shape
4. Proof until double in volume
5. Bake at 180°C for 15 minutes.

How to Assemble:

Spicy Floss Topping:
1. Mix Bakels Custard mix with cold water. Add mayonnaise and mix until combined and set aside.
2. Combine pork floss and cayenne powder together.
3. Make a slit horizontally on top of the baked turtle bread. Spread the custard mixture inside and on top of the bread.
4. Then place generous amount of pork floss on top of the bread.

Polo Topping:
1. Combine 3rd class flour, sugar, margarine and milk powder together.
2. Weigh 20 grams polo topping and place on top of the dough before proofing.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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