Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Water
0.520
52
Sugar
0.200
20
Salt
0.015
1.5
Whole Eggs
0.150
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Monofresh Super
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
BAKELS MARGARINE SPECIAL
0.050
5
BAKELS BALEC LACTO ALBUMEN
0.020
2
FINO POTATO FLAKES
0.080
8
Total Weight: 2.108
Group Ham Garden Filling
Ingredient
KG
Weight (%)
Ham slices
0.520
10g per 40g dough
Red and Green Bell pepper
0.208
4g per 40g dough
Cheese slices
0.260
5g per 40g dough
Total Weight: 0.988
Group Bacon Twist Filling
Ingredient
KG
Weight (%)
Bacon
0.468
9g per 40g dough
Mayonnaise
-
-
Total Weight: 0.468
Group Tuna Melt/Tuna Tomato Melt Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.395
-
Salt
0.002
-
Onions
0.020
-
Onion rings
0.156
1 piece (about 3g) per 40-g dough
Total Weight: 0.573
Group Ensaymada de Leche Topping
Ingredient
KG
Weight (%)
Butter (softened)
0.140
-
BAKELS DULCE DE LECHE
0.150
-
Cheese (grated)
-
-
Total Weight: 0.290

Method

Note: The quantities of filling/topping ingredients in the table above are good for 52 pcs. x 40-g dough (except for ensaymada de leche in which the topping ingredients are good for 70 pcs. x 30-g dough).

How to do it:

1. Dry mix all purpose flour, Bakels Instant Yeast, Dobrim High Speed, Monofresh Super, Balec, and Fino Potato Flakes for 30 seconds.
2. Dissolve sugar and salt in water.
3. Add sugar-salt-water mixture and eggs to mixing bowl and mix on low speed for 2 minutes.
4. Add Butta Butteroil Substitute and Bakels Margarine Special and mix for 6 minutes on high speed or until dough is developed.
5. Round and rest for 5 minutes.
6. Scale and rest for 5 minutes.
7. Sheet dough and place adequate filling (about 30 % of dough weight). Mold as desired.
8. Proof.
9. Bake at 180°C.
10. Remove immediately from the pan and cool completely before packing.

Variants:
1. Ham Garden
a. Flatten the dough
b. Slice ham into two portions lengthwise.
c. Place the half portion on top of the flatten dough.
d. Roll the dough lengthwise.
e. Fold the dough.
f. Using a sharp scissor, make a slit on the center of the dough. Then cut the two sides to make a floral shape.
g. Place onto greased muffin pans.
h. Proof.
i. Top it with sliced red and green Bell Peppers and cheese before baking.
j. Baked @ 180°C for 10-15 minutes.

Weight of ham = 10 grams
Weight of bell pepper = 4 grams
Weight of cheese = 5 grams
Weight of bun = 40 grams

2. Bacon Twist
a. Flatten the dough.
b. Slice the bacon into three portions in lengthwise manner. Slit the dough into three portions in lengthwise manner.
c. Place the sliced bacon on the dough portions.
d. Braid the dough.
e. Proof.
f. Drizzle mayonnaise on top.
g. Bake at 180°C for 10-15 minutes.

Weight of bacon = 9 grams
Weight of bun = 40 grams

3. Tuna Melt/Tuna Tomato Melt
a. Flatten the dough.
b. Place the tuna filling into the center of the dough.
c. Seal the dough in the same manner as sealing a siopao bun.
d. Apply eggwash and proof.
e. Place the tomato ring or onion ring on top of the proofed bun and sprinkle grated cheese on top.
f. Bake at 180°C for 10-15 minutes.

Tuna Filling: Combine tuna flakes, salt, and onions.

Weight of tuna filling = 8 grams
Weight of onion ring = 3 grams
Weight of bun = 40 grams

4. Ensaymada De Leche
a. Scale dough into 30-g pieces.
b. Round and deposit into greased tray.
c. Proof.
e. Bake at 180°C for 10-15 minutes.
f. Brush top with softened butter after baking.
g. Put grated cheese on top and drizzle with Bakels Dulce De Leche.

Yield

52 pieces x 40g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Water
0.520
52
Sugar
0.200
20
Salt
0.015
1.5
Whole Eggs
0.150
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Monofresh Super
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
BAKELS MARGARINE SPECIAL
0.050
5
BAKELS BALEC LACTO ALBUMEN
0.020
2
FINO POTATO FLAKES
0.080
8
Total Weight: 2.108
Group Ham Garden Filling
Ingredient
KG
Weight (%)
Ham slices
0.520
10g per 40g dough
Red and Green Bell pepper
0.208
4g per 40g dough
Cheese slices
0.260
5g per 40g dough
Total Weight: 0.988
Group Bacon Twist Filling
Ingredient
KG
Weight (%)
Bacon
0.468
9g per 40g dough
Mayonnaise
-
-
Total Weight: 0.468
Group Tuna Melt/Tuna Tomato Melt Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.395
-
Salt
0.002
-
Onions
0.020
-
Onion rings
0.156
1 piece (about 3g) per 40-g dough
Total Weight: 0.573
Group Ensaymada de Leche Topping
Ingredient
KG
Weight (%)
Butter (softened)
0.140
-
BAKELS DULCE DE LECHE
0.150
-
Cheese (grated)
-
-
Total Weight: 0.290

Method

Note: The quantities of filling/topping ingredients in the table above are good for 52 pcs. x 40-g dough (except for ensaymada de leche in which the topping ingredients are good for 70 pcs. x 30-g dough).

How to do it:

1. Dry mix all purpose flour, Bakels Instant Yeast, Dobrim High Speed, Monofresh Super, Balec, and Fino Potato Flakes for 30 seconds.
2. Dissolve sugar and salt in water.
3. Add sugar-salt-water mixture and eggs to mixing bowl and mix on low speed for 2 minutes.
4. Add Butta Butteroil Substitute and Bakels Margarine Special and mix for 6 minutes on high speed or until dough is developed.
5. Round and rest for 5 minutes.
6. Scale and rest for 5 minutes.
7. Sheet dough and place adequate filling (about 30 % of dough weight). Mold as desired.
8. Proof.
9. Bake at 180°C.
10. Remove immediately from the pan and cool completely before packing.

Variants:
1. Ham Garden
a. Flatten the dough
b. Slice ham into two portions lengthwise.
c. Place the half portion on top of the flatten dough.
d. Roll the dough lengthwise.
e. Fold the dough.
f. Using a sharp scissor, make a slit on the center of the dough. Then cut the two sides to make a floral shape.
g. Place onto greased muffin pans.
h. Proof.
i. Top it with sliced red and green Bell Peppers and cheese before baking.
j. Baked @ 180°C for 10-15 minutes.

Weight of ham = 10 grams
Weight of bell pepper = 4 grams
Weight of cheese = 5 grams
Weight of bun = 40 grams

2. Bacon Twist
a. Flatten the dough.
b. Slice the bacon into three portions in lengthwise manner. Slit the dough into three portions in lengthwise manner.
c. Place the sliced bacon on the dough portions.
d. Braid the dough.
e. Proof.
f. Drizzle mayonnaise on top.
g. Bake at 180°C for 10-15 minutes.

Weight of bacon = 9 grams
Weight of bun = 40 grams

3. Tuna Melt/Tuna Tomato Melt
a. Flatten the dough.
b. Place the tuna filling into the center of the dough.
c. Seal the dough in the same manner as sealing a siopao bun.
d. Apply eggwash and proof.
e. Place the tomato ring or onion ring on top of the proofed bun and sprinkle grated cheese on top.
f. Bake at 180°C for 10-15 minutes.

Tuna Filling: Combine tuna flakes, salt, and onions.

Weight of tuna filling = 8 grams
Weight of onion ring = 3 grams
Weight of bun = 40 grams

4. Ensaymada De Leche
a. Scale dough into 30-g pieces.
b. Round and deposit into greased tray.
c. Proof.
e. Bake at 180°C for 10-15 minutes.
f. Brush top with softened butter after baking.
g. Put grated cheese on top and drizzle with Bakels Dulce De Leche.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food