Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
3rd Class Flour
0.300
30
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Water
0.470
47
Sugar
0.060
6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
6
Butter
0.040
-
Evaporated Milk
0.050
5
Coconut Milk
0.030
3
Whole Eggs
0.100
10
BAKELS PESTO BASE
0.030
3
Total Weight: 2.058
Group Filling
Ingredient
KG
Weight (%)
Lechon
0.385
38.5
Cheese
0.047
4.7
BAKELS UNIFIL BLUEBERRY
0.130
13
Total Weight: 0.562
Group Glazing
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.020
2
Raisins
-
-
Total Weight: 0.020

Method

How to do it:
1. Mix flour (bread and 3rd class), sugar, Bakels Sweet Dough Blend and Bakels Instant Yeast on low speed for 1 minute.
2. Add water, evaporated milk, coconut milk and whole eggs in mixing bowl and mix on low speed for 2 minutes.
3. Add butter and Butta BOS and mix on high speed.
4. Add Bakels Pesto Base when the dough is 90% developed then mix thoroughly until fully developed.
5. Scale and round dough into 67-gram and 3-gram portions. Cover and refrigerate the 3-gram portions.
6. For every 67 grams dough, put 17 grams prepared filling and a slice of cheese (approximately 1.6 grams). Round.
7. Remove remaining dough from the refrigerator.
8. Proof the dough (both 67- and 3-gram doughs) until 80% ready.
9. Cut triangles on each side of the dough to form ears. To make the nose, use a clean stick to make 2 holes in the 3-gram dough and place on the lower portion of the bigger dough. Proof again until the whole dough (67 grams + 3 grams) are fully proofed.
10. After baking, glaze using Diamond Glaze Neutral. Cut raisin into half to make eyes and place on the baked bread.

Filling:
In a medium-sized bowl mix together 380g lechon and 130g Unifil Blueberry.

Yield

29 rolls x 70g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
3rd Class Flour
0.300
30
BAKELS SWEET DOUGH BLEND
0.200
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.8
Water
0.470
47
Sugar
0.060
6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
6
Butter
0.040
-
Evaporated Milk
0.050
5
Coconut Milk
0.030
3
Whole Eggs
0.100
10
BAKELS PESTO BASE
0.030
3
Total Weight: 2.058
Group Filling
Ingredient
KG
Weight (%)
Lechon
0.385
38.5
Cheese
0.047
4.7
BAKELS UNIFIL BLUEBERRY
0.130
13
Total Weight: 0.562
Group Glazing
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.020
2
Raisins
-
-
Total Weight: 0.020

Method

How to do it:
1. Mix flour (bread and 3rd class), sugar, Bakels Sweet Dough Blend and Bakels Instant Yeast on low speed for 1 minute.
2. Add water, evaporated milk, coconut milk and whole eggs in mixing bowl and mix on low speed for 2 minutes.
3. Add butter and Butta BOS and mix on high speed.
4. Add Bakels Pesto Base when the dough is 90% developed then mix thoroughly until fully developed.
5. Scale and round dough into 67-gram and 3-gram portions. Cover and refrigerate the 3-gram portions.
6. For every 67 grams dough, put 17 grams prepared filling and a slice of cheese (approximately 1.6 grams). Round.
7. Remove remaining dough from the refrigerator.
8. Proof the dough (both 67- and 3-gram doughs) until 80% ready.
9. Cut triangles on each side of the dough to form ears. To make the nose, use a clean stick to make 2 holes in the 3-gram dough and place on the lower portion of the bigger dough. Proof again until the whole dough (67 grams + 3 grams) are fully proofed.
10. After baking, glaze using Diamond Glaze Neutral. Cut raisin into half to make eyes and place on the baked bread.

Filling:
In a medium-sized bowl mix together 380g lechon and 130g Unifil Blueberry.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads

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