Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
BAKELS LECITEX
0.008
0.8
Milk Powder
0.020
2
Salt
0.015
1.5
Sugar
0.100
10
Water
0.500
50
BAKELS SHORTENING
0.040
4
Total Weight: 1.691
Group Pandan Kaya Macapuno Filling
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.200
-
Water
0.200
-
Macapuno strands
0.120
-
Total Weight: 0.520
Group Topping
Ingredient
KG
Weight (%)
Desiccated Coconut
0.100
-
APITO PANDAN PASTE
0.010
-
Total Weight: 0.110

Method

How to do it:

Dough:
1. Dissolve salt and sugar in water.
2. Place flour, Hollandia Instant Yeast, Lecitex, milk powder and salt/sugar solution in a spiral mixer, mix on low speed for 2 minutes. Scrape down.
3. Add Bakels Shortening, shift to high speed and continue mixing for 8 minutes or until fully developed.
4. Divide and scale into 40 grams, round into a ball and rest for 15 minutes.
5. Mold and fill with 10 grams filling.
6. Dip dough in water and roll over the prepared topping.
7. Deposit into a greased baking pan and proof.
8. Bake at 180°C.

Filling:
1. Using a wire whisk, mix Pandan Kaya Premix and water until it has achieved a smooth consistency (about 10 minutes).
2. Blend in macapuno strands.

Topping:
1. Blend together desiccated coconut and Apito Pandan Paste.

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
BAKELS LECITEX
0.008
0.8
Milk Powder
0.020
2
Salt
0.015
1.5
Sugar
0.100
10
Water
0.500
50
BAKELS SHORTENING
0.040
4
Total Weight: 1.691
Group Pandan Kaya Macapuno Filling
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.200
-
Water
0.200
-
Macapuno strands
0.120
-
Total Weight: 0.520
Group Topping
Ingredient
KG
Weight (%)
Desiccated Coconut
0.100
-
APITO PANDAN PASTE
0.010
-
Total Weight: 0.110

Method

How to do it:

Dough:
1. Dissolve salt and sugar in water.
2. Place flour, Hollandia Instant Yeast, Lecitex, milk powder and salt/sugar solution in a spiral mixer, mix on low speed for 2 minutes. Scrape down.
3. Add Bakels Shortening, shift to high speed and continue mixing for 8 minutes or until fully developed.
4. Divide and scale into 40 grams, round into a ball and rest for 15 minutes.
5. Mold and fill with 10 grams filling.
6. Dip dough in water and roll over the prepared topping.
7. Deposit into a greased baking pan and proof.
8. Bake at 180°C.

Filling:
1. Using a wire whisk, mix Pandan Kaya Premix and water until it has achieved a smooth consistency (about 10 minutes).
2. Blend in macapuno strands.

Topping:
1. Blend together desiccated coconut and Apito Pandan Paste.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food