Pan de Agua with Hopia Filling
08-044
Group Dough
Ingredient
KG
%
Bread Flour
0.900
90.00
3rd Class Flour
0.100
10.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.20
Sugar
0.180
18.00
Salt
0.010
1.00
BAKELS BAKING POWDER
0.005
0.50
BAKELS SHORTENING
0.030
3.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.010
1.00
Water
0.375
37.50
DOBRIM HIGH SPEED
0.002
0.20
Yellow #5
0.000
0.01
Total Weight: 1.624
Group Filling
Ingredient
KG
%
3rd Class Flour
0.250
-
Brown Sugar
0.150
-
Vegetable Oil
0.075
-
Onion (chopped)
0.050
-
BAKELS SHORTENING
0.050
-
Total Weight: 0.575
How to do it:
Dough:
1. Combine dry ingredients in a spiral mixer and mix for 30 seconds on low speed.
2. Add water and mix for 2 minutes on low speed.
3. Add Bakels Butteroil Substitute and Bakels Shortening and continue mixing for 6 minutes or until dough is developed.
4. Scale to specified weights and rest for 10 minutes.
5. Mold as detailed below.
Filling:
1. Put third class flour in oven until light brown in color.
2. Cook chopped onion in oil until golden brown in color. Cool.
3. Hand-mix flour, onion, oil, brown sugar and Bakels Shortening. Set aside.
Procedure in Molding
Pan de Agua Mini-Swirl:
1. Scale dough to 80g each and rest for 10 minutes.
2. Roll into an 8-in x 2-in rectangle. Spread approximately 28g filling.
3. Roll dough starting from the short end. Seal edges. Face down sealed edges.
4. Cut the middle part until dough can be flipped showing the filling on top.
5. Repeat steps 2, 3, and 4. Put the other dough over the first showing four spirals on top.
6. Proof until ready.
7. Bake at 180° C for 15-20 minutes.
Pan de Agua Swirl 1:
1. Scale dough to 80g each and rest for 10 minutes.
2. Roll into an 8-in x 1.5-in rectangle. Spread approximately 28g filling.
3. Roll dough starting from the short end. Seal edges. Face down sealed edges.
4. Score in the middle part to show the filling.
5. Proof until ready.
6. Bake at 180° C for 15-20 minutes.
Pan de Agua Swirl 2:
1. Scale dough to 500g and rest for 10 minutes.
2. Roll into a 15-in x 8-in rectangle. Spread approximately 175g filling.
3. Roll dough starting from the wide end. Seal edges. Face down sealed edges.
4. Slice into 1-in pieces. Proof until ready.
5. Bake at 180° C for 15-20 minutes.
Yield: 1 x 500-g dough and 14 x 80-g dough
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