Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Soya flour
0.043
4.3
Sugar
0.160
16
DOBRIM NOBRO
0.004
0.4
Salt
0.015
1.5
ROTITEX
0.100
10
Water
0.450
45
Whole Eggs
0.166
16.6
Total Weight: 2.068
Group Topping
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.075
-
Butter
0.075
-
Powdered sugar
0.100
-
Bread Flour
0.250
-
Whole eggs (lightly beaten)
0.050
-
Total Weight: 0.550

Method

How to do it:

Dough:
1. Combine bread flour, Fino Meal Base, Bakels Instant Yeast, sugar, soya flour, salt and Dobrim Extra Strength in a mixing bowl and mix for 30 seconds.
2. Add water and eggs and mix for 1 minute.
3. Add Rotitex and continue mixing until fully developed.
4. Form into a ball and let rest for 10 minutes.
5. Divide dough into 50-g pieces. Form each into a ball.
6. Place topping on top of dough. Proof.
7. Brush polo skin with egg wash. Bake at 200°C fro 15-20 minutes.

Topping:
1. Melt butter and Butta Butteroil Substitute in a double boiler.
2. Add icing sugar and whisk until sugar is dissolved.
3. Add egg and lightly beat the mixture until well combined.4. Add bread flour and mix well to form dough.

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Soya flour
0.043
4.3
Sugar
0.160
16
DOBRIM NOBRO
0.004
0.4
Salt
0.015
1.5
ROTITEX
0.100
10
Water
0.450
45
Whole Eggs
0.166
16.6
Total Weight: 2.068
Group Topping
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.075
-
Butter
0.075
-
Powdered sugar
0.100
-
Bread Flour
0.250
-
Whole eggs (lightly beaten)
0.050
-
Total Weight: 0.550

Method

How to do it:

Dough:
1. Combine bread flour, Fino Meal Base, Bakels Instant Yeast, sugar, soya flour, salt and Dobrim Extra Strength in a mixing bowl and mix for 30 seconds.
2. Add water and eggs and mix for 1 minute.
3. Add Rotitex and continue mixing until fully developed.
4. Form into a ball and let rest for 10 minutes.
5. Divide dough into 50-g pieces. Form each into a ball.
6. Place topping on top of dough. Proof.
7. Brush polo skin with egg wash. Bake at 200°C fro 15-20 minutes.

Topping:
1. Melt butter and Butta Butteroil Substitute in a double boiler.
2. Add icing sugar and whisk until sugar is dissolved.
3. Add egg and lightly beat the mixture until well combined.4. Add bread flour and mix well to form dough.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet