Potato-Salted Egg Roll
20-040
Group Dough
Ingredient
KG
%
Bread Flour
0.500
100.00
Sugar
0.120
24.00
Salt
0.012
2.40
Skimmed Milk
0.040
8.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
Fresh Milk
0.100
20.00
Whole Eggs
0.075
15.00
BAKELS LECITEX
0.004
0.80
BAKELS DAIRY BLEND
0.150
30.00
FINO POTATO FLAKES
0.080
16.00
Hot Water
0.320
64.00
Total Weight: 1.411
Group Filling
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.255
-
Water (1)
0.510
-
BAKELS GOLDEN SAUCE
0.255
-
Total Weight: 1.020
Group Topping
Ingredient
KG
%
Mayonnaise
0.095
-
Pork floss
0.354
-
Nori Sheets (chopped)
0.002
-
Total Weight: 0.451
How to do it:
1. For the filling, combine water, Bakels Golden Sauce and Bakels Bake Stable Custard Mix in a bowl and mix for 6 minutes at high speed. Set aside.
2. For the dough, combine Fino Potato Flakes and hot water in a bowl and paddle for 5-7 minutes. Chill for 1 hour.
3. Combine bread flour, sugar, Lecitex, salt, skim milk powder and yeast in a mixer and mix for 2-3 minutes on low speed.
4. Add the potato mixture and fresh milk then 3 minutes on high speed.
5. Add the Bakels Dairy Blend and continue mixing until fully developed.
6. Bulk ferment for 50 minutes at room temperature.
7. Scale to 20g/pc. Round and rest for 12 minutes.
8. Fill each dough with prepared salted egg-custard mixture and place on a well-greased tray.
9. Proof for 35-40 minutes.
10. Bake at 180-190°C for approximately 15-18 minutes.
11. Once cooled, top with mayonnaise, pork floss and nori sheets.
Yield: 70 pcs
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