Ninja Turtle
13-001
Group Dough
Ingredient
KG
%
All Purpose Flour
1.000
50.00
BAKELS CHIA SEED BREAD CONCENTRATE
0.525
50.00
Sugar
0.080
22.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5.00
Refrigerated margarine
0.100
10.00
Eggs
0.150
15.00
Egg Yolk
0.050
5.00
Milk Powder
0.060
6.00
Water
0.350
35.00
Total Weight: 2.380
Group Filling/ Topping
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Mayonnaise
0.220
-
Total Weight: 0.620
Group Floss topping
Ingredient
KG
%
Pork floss
0.500
-
Cayenne Powder
0.010
-
Total Weight: 0.510
Group Polo Topping
Ingredient
KG
%
3rd Class Flour
0.150
-
Sugar
0.200
-
BAKELS MARGARINE SPECIAL
0.200
-
Milk Powder
0.050
-
Total Weight: 0.600
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
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