Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.280
28
Evaporated Milk
0.200
20
Egg Yolk
0.100
10
DOBRIM HIGH SPEED
0.004
0.4
Monofresh
0.010
1
BAKELS SHORTENING
0.030
3
BAKELS MARGARINE SPECIAL
0.060
6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
6
Total Weight: 1.999
Group Add-on 1
Ingredient
KG
Weight (%)
BAKELS PESTO BASE
-
-
BAKELS COUNTRY HERB BASE
-
-
Total Weight: 0.056
Group Tuna Apple Filling (good for 10 pieces)
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.088
Apply 0.015 kg filling for every dough piece
Hot and spicy tuna flakes
0.056
Apply 0.015 kg filling for every dough piece
Native onions
0.006
Apply 0.015 kg filling for every dough piece
Total Weight: 0.150
Group Bacon Tropicale Filling (good for 10 pieces)
Ingredient
KG
Weight (%)
Bacon (cubed)
0.098
Apply 0.015 kg filling for every dough piece
Pineapple (crushed)
0.052
Apply 0.015 kg filling for every dough piece
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.020
Apply 0.015 kg filling for every dough piece
Total Weight: 0.170

Method

How to do it:

Dough:
1. Combine all ingredients in a mixing bowl except for Bakels Shortening, Bakels Margarine Special, and Butta Butteroil Substitute. Mix on low speed for 2 minutes.
2. Add Bakels Shortening, Bakels Margarine Special, and Butta Butteroil Substitute. Mix on high speed for 5 minutes or until developed.
3. Divide dough into three 660-g portions. Manually add Bakels Pesto Base to one portion and Bakels Country Herb Base to another portion. Leave one portion plain.
4. Scale pesto and herb doughs to 35g. Scale plain dough to 30g. Round and rest for 10 minutes.
5. Flatten the dough while keeping the center slightly thicker than the edge. Apply 15-g filling and seal.
6. Place in pastel tins.
7. Proof and bake at 180°C for 12-15 minutes.

Tuna Apple Filling:
1. Drain off oil from the hot & spicy tuna flakes.
2. Add chopped onions and Les Fruits Apple 50%.
3. Mix together.

Bacon Tropicale Filling:
1. Fry bacon cubes. Remove excess oil.
2. Drain syrup off the crushed pineapple and mix it together with the fried bacon cubes.
3. Before serving, apply Diamond Glaze Caramel as a sauce to the filling.

Yield

37 pieces x 35g + 22 pieces x 30g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.220
22
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water
0.280
28
Evaporated Milk
0.200
20
Egg Yolk
0.100
10
DOBRIM HIGH SPEED
0.004
0.4
Monofresh
0.010
1
BAKELS SHORTENING
0.030
3
BAKELS MARGARINE SPECIAL
0.060
6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
6
Total Weight: 1.999
Group Add-on 1
Ingredient
KG
Weight (%)
BAKELS PESTO BASE
-
-
BAKELS COUNTRY HERB BASE
-
-
Total Weight: 0.056
Group Tuna Apple Filling (good for 10 pieces)
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.088
Apply 0.015 kg filling for every dough piece
Hot and spicy tuna flakes
0.056
Apply 0.015 kg filling for every dough piece
Native onions
0.006
Apply 0.015 kg filling for every dough piece
Total Weight: 0.150
Group Bacon Tropicale Filling (good for 10 pieces)
Ingredient
KG
Weight (%)
Bacon (cubed)
0.098
Apply 0.015 kg filling for every dough piece
Pineapple (crushed)
0.052
Apply 0.015 kg filling for every dough piece
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.020
Apply 0.015 kg filling for every dough piece
Total Weight: 0.170

Method

How to do it:

Dough:
1. Combine all ingredients in a mixing bowl except for Bakels Shortening, Bakels Margarine Special, and Butta Butteroil Substitute. Mix on low speed for 2 minutes.
2. Add Bakels Shortening, Bakels Margarine Special, and Butta Butteroil Substitute. Mix on high speed for 5 minutes or until developed.
3. Divide dough into three 660-g portions. Manually add Bakels Pesto Base to one portion and Bakels Country Herb Base to another portion. Leave one portion plain.
4. Scale pesto and herb doughs to 35g. Scale plain dough to 30g. Round and rest for 10 minutes.
5. Flatten the dough while keeping the center slightly thicker than the edge. Apply 15-g filling and seal.
6. Place in pastel tins.
7. Proof and bake at 180°C for 12-15 minutes.

Tuna Apple Filling:
1. Drain off oil from the hot & spicy tuna flakes.
2. Add chopped onions and Les Fruits Apple 50%.
3. Mix together.

Bacon Tropicale Filling:
1. Fry bacon cubes. Remove excess oil.
2. Drain syrup off the crushed pineapple and mix it together with the fried bacon cubes.
3. Before serving, apply Diamond Glaze Caramel as a sauce to the filling.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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