Ingredients

Group Puto Seko
Ingredient
KG
Weight (%)
Cornstarch
0.375
100
Cake Flour
0.188
50
Buttermilk
0.050
13.33
BAKELS CAKE CONCENTRATE
0.026
7
Sugar
0.300
80
BAKELS MARGARINE SPECIAL
0.025
6.66
BAKELS SHORTENING
0.075
20
BAKELS BALEC LACTO ALBUMEN
0.008
2.22
Water
0.042
11.12
Coconut Milk
0.090
24
Total Weight: 1.179

Method

How to do it:

1. Combine all dry ingredients and set aside.
2. Cream Bakels Margarine Special, Bakels Shortening and sugar for minutes.
3. Continue mixing on medium speed. Gradually add the *Balec solution until sugar is completely dissolved.
4. Stir in coconut milk.
5. Add the dry ingredients and mix on low speed then shift to medium speed.
6. Scale to 8g. Round and place on floured baking trays. Flatten slightly.
7. Bake at 150°C for 25-35 minutes.

*Dissolve 8.3g Balec in 41.7g water.

Yield

147 pieces x 8g dough

Ingredients

Group Puto Seko
Ingredient
KG
Weight (%)
Cornstarch
0.375
100
Cake Flour
0.188
50
Buttermilk
0.050
13.33
BAKELS CAKE CONCENTRATE
0.026
7
Sugar
0.300
80
BAKELS MARGARINE SPECIAL
0.025
6.66
BAKELS SHORTENING
0.075
20
BAKELS BALEC LACTO ALBUMEN
0.008
2.22
Water
0.042
11.12
Coconut Milk
0.090
24
Total Weight: 1.179

Method

How to do it:

1. Combine all dry ingredients and set aside.
2. Cream Bakels Margarine Special, Bakels Shortening and sugar for minutes.
3. Continue mixing on medium speed. Gradually add the *Balec solution until sugar is completely dissolved.
4. Stir in coconut milk.
5. Add the dry ingredients and mix on low speed then shift to medium speed.
6. Scale to 8g. Round and place on floured baking trays. Flatten slightly.
7. Bake at 150°C for 25-35 minutes.

*Dissolve 8.3g Balec in 41.7g water.

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Room Temperature

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Finished Product

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