Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Buttermilk
0.025
5
Butter
0.050
10
Water
0.285
57
Whole Eggs
0.050
10
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
FINO POTATO FLAKES
0.038
7.5
Total Weight: 1.058
Group Filling
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.100
-
Water
0.200
-
Total Weight: 0.300

Method

How to do it:

1. Place dry ingredients in mixing bowl and mix on low speed for 30 seconds.
2. Add water and eggs. Mix on low speed for 2 minutes.
3. Add butter and mix on high speed for 5 minutes or until developed.
4. Scale into 40 grams and rest dough for 10 minutes.
5. Fill with Pandan Kaya, round and place in a greased flat sheet.
6. Proof.
7. Bake at 180°C for 12-15 minutes.

Filling:
1. Combine ingredients for filling.
2. Mix using a wirewhisk for 5 minutes.

Yield

25 x 40 gram buns

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Buttermilk
0.025
5
Butter
0.050
10
Water
0.285
57
Whole Eggs
0.050
10
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
FINO POTATO FLAKES
0.038
7.5
Total Weight: 1.058
Group Filling
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.100
-
Water
0.200
-
Total Weight: 0.300

Method

How to do it:

1. Place dry ingredients in mixing bowl and mix on low speed for 30 seconds.
2. Add water and eggs. Mix on low speed for 2 minutes.
3. Add butter and mix on high speed for 5 minutes or until developed.
4. Scale into 40 grams and rest dough for 10 minutes.
5. Fill with Pandan Kaya, round and place in a greased flat sheet.
6. Proof.
7. Bake at 180°C for 12-15 minutes.

Filling:
1. Combine ingredients for filling.
2. Mix using a wirewhisk for 5 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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