Rainbow Pan de Putok
05-040
Group Unflavored Dough
Ingredient
KG
%
Bread Flour
0.280
70.00
3rd class bread flour
0.120
30.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.00
DOBRIM HIGH SPEED
0.002
0.50
Sugar
0.048
12.00
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.50
Water
0.180
45.00
BAKELS SHORTENING
0.012
3.00
BAKELS MARGARINE
0.012
3.00
Vegetable Oil
0.008
2.00
Total Weight: 0.683
Group Pandan Flavored Dough
Ingredient
KG
%
Bread Flour
0.280
70.00
3rd Class Flour
0.120
30.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.00
DOBRIM HIGH SPEED
0.002
0.50
Sugar
0.048
-
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.50
Water
0.140
-
APITO PANDAN PASTE
0.040
10.00
BAKELS SHORTENING
0.012
3.00
BAKELS MARGARINE
0.012
3.00
Vegetable Oil
0.008
2.00
Total Weight: 0.683
Group Yam Flavored Dough
Ingredient
KG
%
Bread Flour
0.280
70.00
3rd class bread flour
0.120
30.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1.00
DOBRIM HIGH SPEED
0.002
0.50
Sugar
0.048
12.00
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.50
Water
0.140
35.00
APITO UBE PASTE
0.040
10.00
BAKELS SHORTENING
0.012
3.00
BAKELS MARGARINE
0.012
3.00
Vegetable Oil
0.008
2.00
Total Weight: 0.683
Group Filling
Ingredient
KG
%
Skimmed Milk
0.050
-
BAKELS MARGARINE
0.050
-
Sugar
0.050
-
Total Weight: 0.150
How to do it:
1. Mix all dry ingredients for 30 seconds at low speed.
2. Pour water (for unflavored dough)/ flavocol-water (for flavored dough) and mix at low speed for 2 minutes.
3. Add Bakels Shortening, margarine and vegetable oil, then mix at high speed until gluten is developed.
4. Round and mould.
5. Spread filling.
6. Roll into “baston” shape (outer layer: unflavored dough; inner layer: Pandan and Yam flavored doughs).
7. Dip in breadcrumbs.
8. Rest for 45 minutes.
9. Cut into desired weight, approximately 20 grams each using a wooden dough cutter.
10. Place dough on a greased perforated baking sheet.
11. Bake at 180ºC for 20 minutes.
12. Cool.
NOTE: MIX SEPARATELY THE DIFFERENT TYPES OF DOUGH.
Yield: 92 pieces x 20 grams
