Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS SHORTENING (melted)
0.125
25
Water
0.210
42
Salt
0.005
1
Total Weight: 0.840
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.225
-
BAKELS SHORTENING
0.133
-
Total Weight: 0.358
Group 3
Ingredient
KG
Weight (%)
Muscovado
0.200
-
Bread Flour
0.117
-
Sesame seeds
0.002
-
BAKELS SHORTENING
0.040
-
Water
0.020
-
Total Weight: 0.378

Method

How to do it:

Crust:
1. Mix the ingredients manually to form a dough. Do not develop the dough completely.
2. Rest for 25 minutes.
3. Sheet the dough and apply the roll-in paste. Fold two times, forming 3 layers. Rest.
4. Roll into a baston and rest for 30 minutes.

Roll-in Paste:
1. Mix together to form a paste.

Filling:
1. Combine the unsifted portion of the sugar in water.
2. Combine flour, sesame seeds and the sifted portion of the sugar.
3. Gradually add the sugar-water mixture until it forms a paste. Add Bakels Shortening and continue mixing.

Assembly:
1. Scale dough to desired weight. Flatten slightly.
2. Put filling at the center. Seals as you would seal a siopao dough.
3. Sheet the dough with a rolling pin.
4. Top with flour and sesame seeds, if desired.
5. Cook on a heated griddle. Cook each side until it turns brown and brittle.

Another option: Cook on the floor of the oven at 250°C until it turns brown. Flip and cook the other side.

Yield

14 pieces x 60g dough

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS SHORTENING (melted)
0.125
25
Water
0.210
42
Salt
0.005
1
Total Weight: 0.840
Group 2
Ingredient
KG
Weight (%)
Bread Flour
0.225
-
BAKELS SHORTENING
0.133
-
Total Weight: 0.358
Group 3
Ingredient
KG
Weight (%)
Muscovado
0.200
-
Bread Flour
0.117
-
Sesame seeds
0.002
-
BAKELS SHORTENING
0.040
-
Water
0.020
-
Total Weight: 0.378

Method

How to do it:

Crust:
1. Mix the ingredients manually to form a dough. Do not develop the dough completely.
2. Rest for 25 minutes.
3. Sheet the dough and apply the roll-in paste. Fold two times, forming 3 layers. Rest.
4. Roll into a baston and rest for 30 minutes.

Roll-in Paste:
1. Mix together to form a paste.

Filling:
1. Combine the unsifted portion of the sugar in water.
2. Combine flour, sesame seeds and the sifted portion of the sugar.
3. Gradually add the sugar-water mixture until it forms a paste. Add Bakels Shortening and continue mixing.

Assembly:
1. Scale dough to desired weight. Flatten slightly.
2. Put filling at the center. Seals as you would seal a siopao dough.
3. Sheet the dough with a rolling pin.
4. Top with flour and sesame seeds, if desired.
5. Cook on a heated griddle. Cook each side until it turns brown and brittle.

Another option: Cook on the floor of the oven at 250°C until it turns brown. Flip and cook the other side.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit