Pan de Patatas
08-045
Group Dough
Ingredient
KG
%
Bread Flour
0.800
80.00
3rd Class Flour
0.200
20.00
FINO POTATO FLAKES
0.080
8.00
DOBRIM NOBRO
0.004
0.40
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.80
Sugar
0.140
14.00
Salt
0.018
1.75
Water
0.450
45.00
BAKELS SHORTENING
0.030
3.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.030
3.00
Vegetable Oil
0.020
2.00
Total Weight: 1.780
Group Bread Crumbs
Ingredient
KG
%
Bread Crumbs
0.100
-
FINO POTATO FLAKES
0.050
-
Total Weight: 0.150
How to do it:
1. Dissolve sugar and salt in water. Mix with flour, Fino Potato Flakes, Dobrim Nobro and Bakels Instant Yeast for 2 minutes on low speed.
2. Add Butta Butteroil Substitute and Bakels Shortening, mix until dough is well developed.
3. Round, cover and rest for 1 - 1 ½ hours.
4. Roll into “baston” shape then dip in potato bread crumbs.
5. Rest for another 30 minutes.
6. Cut into desired weight, approximately 30 grams each, using a wooden dough cutter.
7. Proof for 1 hour.
8. Bake at 180°C for 18-22 minutes.
Potato Bread Crumbs
1. Combine bread crumbs and Fino Potato Flakes.
Yield: 59 x 30-g dough
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