Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.160
16
Water
0.490
49
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
BAKELS SHORTENING
0.040
4
BAKELS CSP 60
0.004
0.4
Egg color
0.000
0.02
Total Weight: 1.717
Group Topping
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.750
-
Sugar
0.150
-
Total Weight: 0.900

Method

How to do it:

1. Dissolve egg color powder in water. Set aside,
2. Combine all dry ingredients and mix on low speed for 30 seconds.
3. Add water and mix on low speed for 2 minutes.
4. Add Bakels Shortening and mix on high speed for 8 minutes or until developed.
5. Scale into 400 grams and rest dough for 10 minutes.
6. Form into a loaf shape and proof until ready.
7. Cover the loaf pan and bake at 180°C for 30 mins
8. Let cool and slice into small rectangular pieces.
9. Brush with Bakels Margarine Special and dredge with sugar.
10. Bake at 170°C for 10-15 mins.

Yield

168 x 8g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.160
16
Water
0.490
49
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
BAKELS SHORTENING
0.040
4
BAKELS CSP 60
0.004
0.4
Egg color
0.000
0.02
Total Weight: 1.717
Group Topping
Ingredient
KG
Weight (%)
BAKELS MARGARINE SPECIAL
0.750
-
Sugar
0.150
-
Total Weight: 0.900

Method

How to do it:

1. Dissolve egg color powder in water. Set aside,
2. Combine all dry ingredients and mix on low speed for 30 seconds.
3. Add water and mix on low speed for 2 minutes.
4. Add Bakels Shortening and mix on high speed for 8 minutes or until developed.
5. Scale into 400 grams and rest dough for 10 minutes.
6. Form into a loaf shape and proof until ready.
7. Cover the loaf pan and bake at 180°C for 30 mins
8. Let cool and slice into small rectangular pieces.
9. Brush with Bakels Margarine Special and dredge with sugar.
10. Bake at 170°C for 10-15 mins.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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