Trio Wheel Monay
08-058
Ingredients
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Soft Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
Water
0.400
40
Salt
0.015
1.5
Refined Sugar
0.200
20
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS SHORTENING
0.040
4
APITO PANDAN PASTE
0.030
10
APITO STRAWBERRY PASTE
0.030
10
APITO CHOCOLATE PASTE
0.030
10
Total Weight: 1.772
Method
How to do it:
Dough:
1. Mix flour, Bakels Instant Yeast, Dobrim High Speed, Lecinta Plus and Balec Lacto Albumen in a spiral mixer.
2. Dissolve sugar and salt in water. Combine with flour mixture.
3. Add Bakels Shortening, continue mixing until dough is 80% developed.
4. Divide dough into three equal parts. Re-mix each part with an Apito flavor until developed.
5. Rest for 10 minutes.
6. Sheet each flavored dough using a rolling pin and place one on top of the other, forming three layers. Roll into loaf shape, cut and scale into 20 grams each or as desired.
7. Proof.
8. Bake at 180°C for 15 minutes or until done.
Yield
84 pieces x 20g dough
Product Used
Ingredients
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Soft Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
Water
0.400
40
Salt
0.015
1.5
Refined Sugar
0.200
20
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS SHORTENING
0.040
4
APITO PANDAN PASTE
0.030
10
APITO STRAWBERRY PASTE
0.030
10
APITO CHOCOLATE PASTE
0.030
10
Total Weight: 1.772
Method
How to do it:
Dough:
1. Mix flour, Bakels Instant Yeast, Dobrim High Speed, Lecinta Plus and Balec Lacto Albumen in a spiral mixer.
2. Dissolve sugar and salt in water. Combine with flour mixture.
3. Add Bakels Shortening, continue mixing until dough is 80% developed.
4. Divide dough into three equal parts. Re-mix each part with an Apito flavor until developed.
5. Rest for 10 minutes.
6. Sheet each flavored dough using a rolling pin and place one on top of the other, forming three layers. Roll into loaf shape, cut and scale into 20 grams each or as desired.
7. Proof.
8. Bake at 180°C for 15 minutes or until done.
Ingredients
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Soft Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
Water
0.400
40
Salt
0.015
1.5
Refined Sugar
0.200
20
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS SHORTENING
0.040
4
APITO PANDAN PASTE
0.030
10
APITO STRAWBERRY PASTE
0.030
10
APITO CHOCOLATE PASTE
0.030
10
Total Weight: 1.772
Method
How to do it:
Dough:
1. Mix flour, Bakels Instant Yeast, Dobrim High Speed, Lecinta Plus and Balec Lacto Albumen in a spiral mixer.
2. Dissolve sugar and salt in water. Combine with flour mixture.
3. Add Bakels Shortening, continue mixing until dough is 80% developed.
4. Divide dough into three equal parts. Re-mix each part with an Apito flavor until developed.
5. Rest for 10 minutes.
6. Sheet each flavored dough using a rolling pin and place one on top of the other, forming three layers. Roll into loaf shape, cut and scale into 20 grams each or as desired.
7. Proof.
8. Bake at 180°C for 15 minutes or until done.
Yield
84 pieces x 20g dough
Product Used
Ingredients
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Soft Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
Water
0.400
40
Salt
0.015
1.5
Refined Sugar
0.200
20
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS SHORTENING
0.040
4
APITO PANDAN PASTE
0.030
10
APITO STRAWBERRY PASTE
0.030
10
APITO CHOCOLATE PASTE
0.030
10
Total Weight: 1.772
Method
How to do it:
Dough:
1. Mix flour, Bakels Instant Yeast, Dobrim High Speed, Lecinta Plus and Balec Lacto Albumen in a spiral mixer.
2. Dissolve sugar and salt in water. Combine with flour mixture.
3. Add Bakels Shortening, continue mixing until dough is 80% developed.
4. Divide dough into three equal parts. Re-mix each part with an Apito flavor until developed.
5. Rest for 10 minutes.
6. Sheet each flavored dough using a rolling pin and place one on top of the other, forming three layers. Roll into loaf shape, cut and scale into 20 grams each or as desired.
7. Proof.
8. Bake at 180°C for 15 minutes or until done.
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