Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.515
51.5
Whole Eggs
0.200
20
Sugar
0.220
22
Salt
0.016
1.6
Buttermilk powder
0.022
2.2
DOBRIM HIGH SPEED
0.004
0.4
BAKELS SHORTENING
0.070
7
Total Weight: 2.172
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Peanut butter
0.050
-
Total Weight: 0.450
Group Topping
Ingredient
KG
Weight (%)
Desiccated Coconut
0.100
-
Total Weight: 0.100

Method

How to do it:

Dough:
1. Combine all dry ingredients except Bakels Shortening. Blend in mixer for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Continue mixing on high speed until fully developed.
4. Rest dough for 15 minutes.
5. Cut dough and mold into hotdog rolls.
6. Proof. Brush with eggwash and bake at 180˚C for 15 minutes.

Filling:
1. Combine water and Bakels Bake-Stable Custard Mix in a mixing bowl and whip on low speed until homogenous (approximately 1 minute).
2. Scrape. Mix on high speed for 5 minutes.
3. Add in peanut butter and hand mix until well blended.

To assemble:
1. Cut hotdog rolls in half.
2. Place filling in between and press each half together.
3. Cover the outside of the bun with some filling.
4. Roll in desiccated coconut.

Yield

36 piece x 60g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.515
51.5
Whole Eggs
0.200
20
Sugar
0.220
22
Salt
0.016
1.6
Buttermilk powder
0.022
2.2
DOBRIM HIGH SPEED
0.004
0.4
BAKELS SHORTENING
0.070
7
Total Weight: 2.172
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.300
-
Peanut butter
0.050
-
Total Weight: 0.450
Group Topping
Ingredient
KG
Weight (%)
Desiccated Coconut
0.100
-
Total Weight: 0.100

Method

How to do it:

Dough:
1. Combine all dry ingredients except Bakels Shortening. Blend in mixer for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Continue mixing on high speed until fully developed.
4. Rest dough for 15 minutes.
5. Cut dough and mold into hotdog rolls.
6. Proof. Brush with eggwash and bake at 180˚C for 15 minutes.

Filling:
1. Combine water and Bakels Bake-Stable Custard Mix in a mixing bowl and whip on low speed until homogenous (approximately 1 minute).
2. Scrape. Mix on high speed for 5 minutes.
3. Add in peanut butter and hand mix until well blended.

To assemble:
1. Cut hotdog rolls in half.
2. Place filling in between and press each half together.
3. Cover the outside of the bun with some filling.
4. Roll in desiccated coconut.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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