Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
BAKELS BAKE STABLE CUSTARD MIX
0.010
2
BAKELS LECITEX
0.004
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.2
Water
0.225
45
Sugar
0.050
10
Salt
0.008
1.5
BAKELS SHORTENING
0.025
5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
5
Total Weight: 0.853
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
20
BAKELS BAKE STABLE CUSTARD MIX
0.050
10
APITO STRAWBERRY PASTE
0.005
1
Total Weight: 0.155
Group 3
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.050
10
Cold water
0.150
30
Total Weight: 0.200

Method

How to do it:

1. Mix flour, Bakels Bake-Stable Custard Mix, Lecitex and Bakels Instant Yeast for 10 seconds.
2. Mix sugar, salt and water then incorporate with the dry ingredients for 2 minutes on low speed.
3. Add Bakels Shortening and Butta Butteroil Substitute and mix on high speed for 7 minutes or until well developed.
4. Scale into 60g dough pieces. Round and rest for 10 minutes.
5. Sheet dough using rolling pin and apply filling.
6. Roll into “small baston” and mold as desired. Proof.
7. Pipe Bakels Bake-Stable Custard Mix on top after proofing then bake at 170°C for 20 minutes.
8. After baking, brush with Diamond Glaze Neutral.

Yield

14 x 60-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
BAKELS BAKE STABLE CUSTARD MIX
0.010
2
BAKELS LECITEX
0.004
0.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1.2
Water
0.225
45
Sugar
0.050
10
Salt
0.008
1.5
BAKELS SHORTENING
0.025
5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
5
Total Weight: 0.853
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
20
BAKELS BAKE STABLE CUSTARD MIX
0.050
10
APITO STRAWBERRY PASTE
0.005
1
Total Weight: 0.155
Group 3
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.050
10
Cold water
0.150
30
Total Weight: 0.200

Method

How to do it:

1. Mix flour, Bakels Bake-Stable Custard Mix, Lecitex and Bakels Instant Yeast for 10 seconds.
2. Mix sugar, salt and water then incorporate with the dry ingredients for 2 minutes on low speed.
3. Add Bakels Shortening and Butta Butteroil Substitute and mix on high speed for 7 minutes or until well developed.
4. Scale into 60g dough pieces. Round and rest for 10 minutes.
5. Sheet dough using rolling pin and apply filling.
6. Roll into “small baston” and mold as desired. Proof.
7. Pipe Bakels Bake-Stable Custard Mix on top after proofing then bake at 170°C for 20 minutes.
8. After baking, brush with Diamond Glaze Neutral.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet