Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM SUPREME
0.010
1
FINO GRAIN BASE
0.120
12
Water
0.600
60
Salt
0.015
1.5
Sugar
0.050
5
Molasses
0.010
1
BAKELS SHORTENING
0.010
1
Total Weight: 1.825
Group Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Combine flour, Bakels Instant Yeast – Low Sugar, Lecitem Supreme and Fino Grain Base.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture.
3. Mix for 2 minutes on low speed then add Bakels Shortening.
4. Continue mixing on high speed until developed.
5. Scale into 60-gram dough pieces, round and rest for 10 minutes.
6. Put tuna filling and mold.
7. Proof and bake at 180°C for 25 minutes or until golden brown.

Yield

30 pieces x 60g buns

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM SUPREME
0.010
1
FINO GRAIN BASE
0.120
12
Water
0.600
60
Salt
0.015
1.5
Sugar
0.050
5
Molasses
0.010
1
BAKELS SHORTENING
0.010
1
Total Weight: 1.825
Group Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Combine flour, Bakels Instant Yeast – Low Sugar, Lecitem Supreme and Fino Grain Base.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture.
3. Mix for 2 minutes on low speed then add Bakels Shortening.
4. Continue mixing on high speed until developed.
5. Scale into 60-gram dough pieces, round and rest for 10 minutes.
6. Put tuna filling and mold.
7. Proof and bake at 180°C for 25 minutes or until golden brown.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.