Ingredients

Group 1
Ingredient
KG
Weight (%)
Sugar
0.200
20
Salt
0.015
1.5
Powdered egg yellow color
0.001
0.05
Water
0.480
48
All Purpose Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Buttermilk powder
0.020
2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
2
BAKELS SHORTENING
0.040
4
Total Weight: 1.795
Group 2
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.200
-
Buttermilk powder
0.100
-
Sugar
0.150
-
3rd class bread flour
0.100
-
Total Weight: 0.550

Method

How to do it:

Dough:
1. Dissolve sugar, salt and powdered egg yellow color in water.
2. Mix all purpose flour, Bakels Instant Yeast, buttermilk powder, Dobrim Nobro and Monofresh for 2 minutes at low speed.
3. Add Butta Butteroil Substitute and Bakels Shortening. Mix for 1 minute at high speed.
4. Ferment for 2 hours.
5. Remix dough until fully developed.
6. Divide and scale dough by 60 grams.
7. Place 15-g filling inside each dough and form into buns.
8. Arrange 7 filled doughs in 9” diameter pans.
9. Proof.
10. Grate remaining filling on top of the dough and bake at 180°C for 25 minutes.

Filling:
1. Combine Bakels Margarine Special, buttermilk powder, sugar and 3rd class flour and mix manually until a paste is formed.

Yield

29 x 60-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Sugar
0.200
20
Salt
0.015
1.5
Powdered egg yellow color
0.001
0.05
Water
0.480
48
All Purpose Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Buttermilk powder
0.020
2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.020
2
BAKELS SHORTENING
0.040
4
Total Weight: 1.795
Group 2
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.200
-
Buttermilk powder
0.100
-
Sugar
0.150
-
3rd class bread flour
0.100
-
Total Weight: 0.550

Method

How to do it:

Dough:
1. Dissolve sugar, salt and powdered egg yellow color in water.
2. Mix all purpose flour, Bakels Instant Yeast, buttermilk powder, Dobrim Nobro and Monofresh for 2 minutes at low speed.
3. Add Butta Butteroil Substitute and Bakels Shortening. Mix for 1 minute at high speed.
4. Ferment for 2 hours.
5. Remix dough until fully developed.
6. Divide and scale dough by 60 grams.
7. Place 15-g filling inside each dough and form into buns.
8. Arrange 7 filled doughs in 9” diameter pans.
9. Proof.
10. Grate remaining filling on top of the dough and bake at 180°C for 25 minutes.

Filling:
1. Combine Bakels Margarine Special, buttermilk powder, sugar and 3rd class flour and mix manually until a paste is formed.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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