Ingredients

Group Unflavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd class bread flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
12
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.180
45
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Pandan Flavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd Class Flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
-
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.140
-
APITO PANDAN PASTE
0.040
10
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Yam Flavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd class bread flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
12
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.140
35
APITO UBE PASTE
0.040
10
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Filling
Ingredient
KG
Weight (%)
Skimmed Milk
0.050
-
BAKELS MARGARINE
0.050
-
Sugar
0.050
-
Total Weight: 0.150

Method

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

Ingredients

Group Unflavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd class bread flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
12
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.180
45
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Pandan Flavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd Class Flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
-
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.140
-
APITO PANDAN PASTE
0.040
10
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Yam Flavored Dough
Ingredient
KG
Weight (%)
Bread Flour
0.280
70
3rd class bread flour
0.120
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
1
DOBRIM HIGH SPEED
0.002
0.5
Sugar
0.048
12
Salt
0.007
1.75
BAKELS BAKING POWDER
0.010
2.5
Water
0.140
35
APITO UBE PASTE
0.040
10
BAKELS SHORTENING
0.012
3
BAKELS MARGARINE
0.012
3
Vegetable Oil
0.008
2
Total Weight: 0.683
Group Filling
Ingredient
KG
Weight (%)
Skimmed Milk
0.050
-
BAKELS MARGARINE
0.050
-
Sugar
0.050
-
Total Weight: 0.150

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet