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
BAKELS MONOFRESH
0.010
1
BAKELS MARGARINE SPECIAL
0.040
4
ROTITEX
0.030
3
BAKELS BALEC LACTO ALBUMEN
0.020
2
Total Weight: 2.002
Group Choco Spyro Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.180
-
Water
0.540
-
Total Weight: 0.720
Group Choco Spyro Coating
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.500
-
Total Weight: 0.500
Group Choco Bavarian
Ingredient
KG
Weight (%)
BAKELS BAVARIAN CREAM
0.168
-
APITO COOKING CHOCOLATE
0.750
-
Total Weight: 0.918
Group Pan de Hopia Filling
Ingredient
KG
Weight (%)
3rd Class Flour
0.250
-
Brown Sugar
0.150
-
Vegetable Oil
0.075
-
Onion (chopped)
0.050
-
BAKELS SHORTENING
0.050
-
Total Weight: 0.575
Group Peanut Polo Buns Filling/Topping
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
-
Peanuts (crushed)
0.300
-
Sugar
0.400
-
BAKELS MARGARINE SPECIAL
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.011
-
APITO EXPRESSO PASTE
0.022
-
Buttermilk
0.050
-
Total Weight: 1.023
Group Ube Dulce Checkers Dough Add-on
Ingredient
KG
Weight (%)
APITO UBE PASTE
-
-
Total Weight: 20.000
Group Ube Dulce Checkers Filling
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.314
-
Soft Flour
0.377
-
Sugar
0.314
-
APITO UBE PASTE
0.006
-
Total Weight: 1.011
Group Ube Dulce de Leche Topping
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Combine all purpose flour, sugar, salt, Bakels Instant Yeast, Dobrim High Speed, Monofresh, Balec., water, and whole eggs in the mixing bowl and mix on low speed for 2 minutes.
2. Add Bakels Margarine Special and Rotitex and mix for 6 minutes on high speed or until dough is developed.
3. Scale as desired. Round and rest for 10 minutes.
4. Make-up as desired.
5. Proof.
6. Bake at 180°C until golden brown.

Variants:

1. Choco Spyro (Scaling weight = 35g)
a. Scale to 35g. Round and rest for 10 minutes.
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.
g. Pipe filling in the hollow portion.

To prepare the filling:
-Combine Bakels Bake-Stable Custard Mix and water in a mixing bowl.
-Mix with a wire whisk on high speed for 5 minutes.

2. Choco Bavarian (Scaling weight = 25g)
a. Scale to 25g. Round and rest for 10 minutes.
b. 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 (melt Apito Coking Chocolate using a double boiler).
g. Pipe Bakels Bavarian Cream at the center of the dough.

3. Pan de Hopia (Scaling weight = 80g)
a. Scale to 80g. Round and rest for 10 minutes.
b. Flatten into an 8” x 2” rectangle. Spread approximately 20g filling.
To prepare the filling:
-Put flour in oven until light brown in color.
-Cook chopped onions in oil until golden brown in color. Col
-Mix flour, onion, oil, brown sugar, and Bakels Shortening by hand.

c. Roll dough from the short end. Seal edges.
d. Cut the middle part until dough can be flipped showing the filling on top.
e. Repeat steps b, c, and d. Put the other dough over the first showing four spirals on top.
f. Proof.
g. Bake at 180°C for 15-20 minutes.

4. Peanut Polo Buns (Scaling weight = 60g)
a. Scale to 60g. Round and rest for 10 minutes.
b. Flatten the dough and spread about 10g filling.
To prepare the filling:
-Combine all the ingredients for the filling except for peanuts.
-Mix with a paddle on low speed until well-combined. Add crushed
peanuts and continue mixing until well-incorporated.

c. Seal the dough.
d. Pipe about 20g topping.
e. Proof.
f. Bake at 180°C until done.

5. Ube Dulce Checkers (Scaling weight = 20g)
a. Scale to 20g. Round and rest for 10 minutes.
b. Flatten the dough and spread about 10g filling.
c. Seal the dough in the same manner that you will seal a siopao dough.
d. Arrange the dough pieces in a square pan (alternating ube dough and plain dough).
e. Proof.
f. Bake at 180°C for 10-15 minutes.
g. Apply topping in the same manner as in hot cross buns.

Yield

Choco Spyro – 57 pieces x 35g, Choco Bavarian – 80 pieces x 25g, Pan de hopia – 25 pieces x 80g, Peanut polo buns – 33 pieces x 60g, Ube dulce checkers – 100 pieces x 20g

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
BAKELS MONOFRESH
0.010
1
BAKELS MARGARINE SPECIAL
0.040
4
ROTITEX
0.030
3
BAKELS BALEC LACTO ALBUMEN
0.020
2
Total Weight: 2.002
Group Choco Spyro Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.180
-
Water
0.540
-
Total Weight: 0.720
Group Choco Spyro Coating
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.500
-
Total Weight: 0.500
Group Choco Bavarian
Ingredient
KG
Weight (%)
BAKELS BAVARIAN CREAM
0.168
-
APITO COOKING CHOCOLATE
0.750
-
Total Weight: 0.918
Group Pan de Hopia Filling
Ingredient
KG
Weight (%)
3rd Class Flour
0.250
-
Brown Sugar
0.150
-
Vegetable Oil
0.075
-
Onion (chopped)
0.050
-
BAKELS SHORTENING
0.050
-
Total Weight: 0.575
Group Peanut Polo Buns Filling/Topping
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
-
Peanuts (crushed)
0.300
-
Sugar
0.400
-
BAKELS MARGARINE SPECIAL
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.011
-
APITO EXPRESSO PASTE
0.022
-
Buttermilk
0.050
-
Total Weight: 1.023
Group Ube Dulce Checkers Dough Add-on
Ingredient
KG
Weight (%)
APITO UBE PASTE
-
-
Total Weight: 20.000
Group Ube Dulce Checkers Filling
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.314
-
Soft Flour
0.377
-
Sugar
0.314
-
APITO UBE PASTE
0.006
-
Total Weight: 1.011
Group Ube Dulce de Leche Topping
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Combine all purpose flour, sugar, salt, Bakels Instant Yeast, Dobrim High Speed, Monofresh, Balec., water, and whole eggs in the mixing bowl and mix on low speed for 2 minutes.
2. Add Bakels Margarine Special and Rotitex and mix for 6 minutes on high speed or until dough is developed.
3. Scale as desired. Round and rest for 10 minutes.
4. Make-up as desired.
5. Proof.
6. Bake at 180°C until golden brown.

Variants:

1. Choco Spyro (Scaling weight = 35g)
a. Scale to 35g. Round and rest for 10 minutes.
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.
g. Pipe filling in the hollow portion.

To prepare the filling:
-Combine Bakels Bake-Stable Custard Mix and water in a mixing bowl.
-Mix with a wire whisk on high speed for 5 minutes.

2. Choco Bavarian (Scaling weight = 25g)
a. Scale to 25g. Round and rest for 10 minutes.
b. 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 (melt Apito Coking Chocolate using a double boiler).
g. Pipe Bakels Bavarian Cream at the center of the dough.

3. Pan de Hopia (Scaling weight = 80g)
a. Scale to 80g. Round and rest for 10 minutes.
b. Flatten into an 8” x 2” rectangle. Spread approximately 20g filling.
To prepare the filling:
-Put flour in oven until light brown in color.
-Cook chopped onions in oil until golden brown in color. Col
-Mix flour, onion, oil, brown sugar, and Bakels Shortening by hand.

c. Roll dough from the short end. Seal edges.
d. Cut the middle part until dough can be flipped showing the filling on top.
e. Repeat steps b, c, and d. Put the other dough over the first showing four spirals on top.
f. Proof.
g. Bake at 180°C for 15-20 minutes.

4. Peanut Polo Buns (Scaling weight = 60g)
a. Scale to 60g. Round and rest for 10 minutes.
b. Flatten the dough and spread about 10g filling.
To prepare the filling:
-Combine all the ingredients for the filling except for peanuts.
-Mix with a paddle on low speed until well-combined. Add crushed
peanuts and continue mixing until well-incorporated.

c. Seal the dough.
d. Pipe about 20g topping.
e. Proof.
f. Bake at 180°C until done.

5. Ube Dulce Checkers (Scaling weight = 20g)
a. Scale to 20g. Round and rest for 10 minutes.
b. Flatten the dough and spread about 10g filling.
c. Seal the dough in the same manner that you will seal a siopao dough.
d. Arrange the dough pieces in a square pan (alternating ube dough and plain dough).
e. Proof.
f. Bake at 180°C for 10-15 minutes.
g. Apply topping in the same manner as in hot cross buns.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food