Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Water
0.520
52
Sugar
0.200
20
Salt
0.015
1.5
Whole Eggs
0.150
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Monofresh Super
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
BAKELS MARGARINE SPECIAL
0.050
5
BAKELS BALEC LACTO ALBUMEN
0.020
2
FINO POTATO FLAKES
0.080
8
Total Weight: 2.108
Group Pan de Three-C Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.124
-
Water
0.297
-
Total Weight: 0.420
Group Pan de Three-C Topping
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.300
-
Total Weight: 0.300
Group Ham Garden Filling
Ingredient
KG
Weight (%)
Ham slices
0.520
10g per 40g dough
Red and Green Bell pepper
0.208
4g per 40g dough
Cheese slices
0.260
5g per 40g dough
Total Weight: 0.988
Group Tuna Melt/Tuna Tomato Melt Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.395
-
Salt
0.002
-
Onions
0.020
-
Onion rings
0.156
1 piece (about 3g) per 40g dough
Total Weight: 0.573
Group Choco Spyro topping
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.500
-
Total Weight: 0.500
Group Choco Spyro Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.150
100
Fresh Milk
0.375
250
APITO COOKING CHOCOLATE
0.225
150
APITO CHOCOLATE PASTE
0.010
0.66
Total Weight: 0.760
Group Pandan Kaya & Custard Rolls Toppings
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.150
-
Water
0.450
-
BAKELS BAKE STABLE CUSTARD MIX
0.150
-
Water
0.450
-
Total Weight: 1.200
Group Choco Bavarian
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.750
-
BAKELS BAVARIAN CREAM
0.208
-
Total Weight: 0.958

Method

How to do it:

1. Dry mix all purpose flour, Bakels Instant Yeast, Dobrim High Speed, Monofresh Super, Balec, and Fino Potato Flakes for 30 seconds.
2. Dissolve sugar and salt in water.
3. Add sugar-salt-water mixture and eggs to mixing bowl and mix on low speed for 2 minutes.
4. Add Butta Butteroil Substitute and Bakels Margarine Special and mix for 6 minutes on high speed or until dough is developed.
5. Round and rest for 5 minutes.
6. Scale as desired and rest for 5 minutes.
7. Make-up as desired.
8. Proof.
9. Bake at 180°C until golden brown.
10. Remove immediately from the pan and cool completely before packing.

Variants:

1. Pan de Three-C (Scaling weight: 30g)
a. Mix Bakels Bake-Stable Custard Mix and water on high speed for 3 minutes. Set aside.
b. Round the dough (30g) and place the dough pieces in a well-greased round pan.
c. Proof. Pipe custard filling inside the dough (7g) and pipe Bakels Dulce de Leche on top of the buns.
d. Bake at 180°C for 13 minutes.

2. Ham Garden
a. Flatten the dough
b. Slice ham into two portions lengthwise.
c. Place the half portion on top of the flatten dough.
d. Roll the dough lengthwise.
e. Fold the dough.
f. Using a sharp scissor, make a slit on the center of the dough. Then cut the two sides to
make a floral shape.
g. Place onto greased muffin pans.
h. Proof.
i. Top it with sliced red and green Bell Peppers and cheese before baking.
j. Baked @ 180°C for 10-15 minutes.

Weight of ham = 10 grams
Weight of bell pepper = 4 grams
Weight of cheese = 5 grams
Weight of bun = 40 grams

3. Tuna Melt/Tuna Tomato Melt
a. Flatten the dough.
b. Place the tuna filling into the center of the dough.
c. Seal the dough in the same manner as sealing a siopao bun.
d. Apply eggwash and proof.
e. Place the tomato ring or onion ring on top of the proofed bun and sprinkle grated cheese on top.
f. Bake at 180°C for 10-15 minutes.

Tuna Filling: Combine tuna flakes, salt, and onions.
Weight of tuna filling = 8 grams
Weight of onion ring = 3 grams
Weight of bun = 40 grams

4. Choco Spyro
a. Scale to 35g.
b. Roll dough lengthwise.
c. Wrap the dough around the aluminum rod forming a spiral shape.
d. Proof.
e. Bake at 180°C for 10-15 minutes.
f. Cool and dip in melted Apito Cooking Chocolate.

5. Pandan Kaya & Custard Rolls
a. Scale to 25g.
b. Round and rest for 5 minutes.
c. Arrange the dough pieces in a square pan.
d. Proof.
e. Pipe pandan kaya topping or custard topping on top of the dough.
f. Bake at 180°C for 10 minutes or until done.

6. Choco Bavarian
a. Scale to 25g.
b. Round and flatten the dough. Punch the middle with a doughnut cutter center.
c. Proof.
d. Flatten the middle part of the dough.
e. Bake at 180°C for 10-15 minutes.
f. Dip in melted Apito Cooking Chocolate.
g. Pipe Bakels Bavarian Cream at the center of the dough.

Yield

52 pieces x 40g dough; 60 pieces x 35g dough; 70 pieces x 30g dough; 84 pieces x 25g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Water
0.520
52
Sugar
0.200
20
Salt
0.015
1.5
Whole Eggs
0.150
15
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Monofresh Super
0.006
0.6
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
BAKELS MARGARINE SPECIAL
0.050
5
BAKELS BALEC LACTO ALBUMEN
0.020
2
FINO POTATO FLAKES
0.080
8
Total Weight: 2.108
Group Pan de Three-C Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.124
-
Water
0.297
-
Total Weight: 0.420
Group Pan de Three-C Topping
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.300
-
Total Weight: 0.300
Group Ham Garden Filling
Ingredient
KG
Weight (%)
Ham slices
0.520
10g per 40g dough
Red and Green Bell pepper
0.208
4g per 40g dough
Cheese slices
0.260
5g per 40g dough
Total Weight: 0.988
Group Tuna Melt/Tuna Tomato Melt Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.395
-
Salt
0.002
-
Onions
0.020
-
Onion rings
0.156
1 piece (about 3g) per 40g dough
Total Weight: 0.573
Group Choco Spyro topping
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.500
-
Total Weight: 0.500
Group Choco Spyro Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.150
100
Fresh Milk
0.375
250
APITO COOKING CHOCOLATE
0.225
150
APITO CHOCOLATE PASTE
0.010
0.66
Total Weight: 0.760
Group Pandan Kaya & Custard Rolls Toppings
Ingredient
KG
Weight (%)
BAKELS PANDAN KAYA PREMIX
0.150
-
Water
0.450
-
BAKELS BAKE STABLE CUSTARD MIX
0.150
-
Water
0.450
-
Total Weight: 1.200
Group Choco Bavarian
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.750
-
BAKELS BAVARIAN CREAM
0.208
-
Total Weight: 0.958

Method

How to do it:

1. Dry mix all purpose flour, Bakels Instant Yeast, Dobrim High Speed, Monofresh Super, Balec, and Fino Potato Flakes for 30 seconds.
2. Dissolve sugar and salt in water.
3. Add sugar-salt-water mixture and eggs to mixing bowl and mix on low speed for 2 minutes.
4. Add Butta Butteroil Substitute and Bakels Margarine Special and mix for 6 minutes on high speed or until dough is developed.
5. Round and rest for 5 minutes.
6. Scale as desired and rest for 5 minutes.
7. Make-up as desired.
8. Proof.
9. Bake at 180°C until golden brown.
10. Remove immediately from the pan and cool completely before packing.

Variants:

1. Pan de Three-C (Scaling weight: 30g)
a. Mix Bakels Bake-Stable Custard Mix and water on high speed for 3 minutes. Set aside.
b. Round the dough (30g) and place the dough pieces in a well-greased round pan.
c. Proof. Pipe custard filling inside the dough (7g) and pipe Bakels Dulce de Leche on top of the buns.
d. Bake at 180°C for 13 minutes.

2. Ham Garden
a. Flatten the dough
b. Slice ham into two portions lengthwise.
c. Place the half portion on top of the flatten dough.
d. Roll the dough lengthwise.
e. Fold the dough.
f. Using a sharp scissor, make a slit on the center of the dough. Then cut the two sides to
make a floral shape.
g. Place onto greased muffin pans.
h. Proof.
i. Top it with sliced red and green Bell Peppers and cheese before baking.
j. Baked @ 180°C for 10-15 minutes.

Weight of ham = 10 grams
Weight of bell pepper = 4 grams
Weight of cheese = 5 grams
Weight of bun = 40 grams

3. Tuna Melt/Tuna Tomato Melt
a. Flatten the dough.
b. Place the tuna filling into the center of the dough.
c. Seal the dough in the same manner as sealing a siopao bun.
d. Apply eggwash and proof.
e. Place the tomato ring or onion ring on top of the proofed bun and sprinkle grated cheese on top.
f. Bake at 180°C for 10-15 minutes.

Tuna Filling: Combine tuna flakes, salt, and onions.
Weight of tuna filling = 8 grams
Weight of onion ring = 3 grams
Weight of bun = 40 grams

4. Choco Spyro
a. Scale to 35g.
b. Roll dough lengthwise.
c. Wrap the dough around the aluminum rod forming a spiral shape.
d. Proof.
e. Bake at 180°C for 10-15 minutes.
f. Cool and dip in melted Apito Cooking Chocolate.

5. Pandan Kaya & Custard Rolls
a. Scale to 25g.
b. Round and rest for 5 minutes.
c. Arrange the dough pieces in a square pan.
d. Proof.
e. Pipe pandan kaya topping or custard topping on top of the dough.
f. Bake at 180°C for 10 minutes or until done.

6. Choco Bavarian
a. Scale to 25g.
b. Round and flatten the dough. Punch the middle with a doughnut cutter center.
c. Proof.
d. Flatten the middle part of the dough.
e. Bake at 180°C for 10-15 minutes.
f. Dip in melted Apito Cooking Chocolate.
g. Pipe Bakels Bavarian Cream at the center of the dough.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food