Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
All Purpose Flour
0.200
20
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Sugar
0.060
6
Evaporated Milk
0.100
10
Egg Yolk
0.100
10
Water
0.450
45
Butter
0.100
10
FINO POTATO FLAKES
0.050
5
Total Weight: 2.080
Group Filling
Ingredient
KG
Weight (%)
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
Milk Powder
0.100
-
Total Weight: 0.300

Method

How to do it:

1. Place flour, sugar, Bakels Sweet Dough Blend, Bakels Instant Yeast, Fino Potato Flakes, water, milk, and egg yolk in mixing bowl and mix at low speed for 2 minutes.
2. Add butter and develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale to 40-g dough pieces. Put filling and mold as desired. Place dough pieces into well-greased flat sheets.
5. Proof and bake at 180°C.

Yield

52 x 40g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
All Purpose Flour
0.200
20
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Sugar
0.060
6
Evaporated Milk
0.100
10
Egg Yolk
0.100
10
Water
0.450
45
Butter
0.100
10
FINO POTATO FLAKES
0.050
5
Total Weight: 2.080
Group Filling
Ingredient
KG
Weight (%)
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
Milk Powder
0.100
-
Total Weight: 0.300

Method

How to do it:

1. Place flour, sugar, Bakels Sweet Dough Blend, Bakels Instant Yeast, Fino Potato Flakes, water, milk, and egg yolk in mixing bowl and mix at low speed for 2 minutes.
2. Add butter and develop dough thoroughly.
3. Remove from mixing bowl and allow dough to recover for 10 minutes.
4. Scale to 40-g dough pieces. Put filling and mold as desired. Place dough pieces into well-greased flat sheets.
5. Proof and bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food