Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
Water
0.400
50
Total Weight: 1.208
Group 2
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
20
Sugar
0.200
20
Salt
0.016
1.6
DOBRIM NOBRO
0.004
0.4
BAKELS BALEC LACTO ALBUMEN
0.020
2
Water
0.100
50
ROTITEX
0.030
3
BAKELS MARGARINE SPECIAL
0.020
2
FINO POTATO FLAKES
0.050
5
Total Weight: 0.640
Group 3
Ingredient
KG
Weight (%)
Cake Flour
0.120
-
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
APITO UBE PASTE
0.010
-
Total Weight: 0.330
Group 4
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.150
-
Cold water
0.150
-
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.400

Method

How to do it:

Sponge:
1. Combine bread flour, Bakels Instant Yeast, and water in a mixing bowl. Mix on low speed for 4 minutes.
2. Place in a bowl. Cover and rest for 2 hours.

Dough:
1. Combine all purpose flour, sugar, salt, Dobrim Extra Strength, Balec Lacto Albumen, Fino Potato Flakes, water, and sponge in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Rotitex and Bakels Margarine Special. Mix on high speed for 5 minutes or until fully developed.
3. Scale to 40g. Round and rest for 10 minutes.
4. Flatten the dough. Put each filling side by side on the dough and fold.
5. Place dough on flat sheets.
6. Proof and bake at 180°C until done.

Ube Filling:
1. Combine all ingredients in a mixing bowl. Mix on medium speed until homogeneous.

Custard Filling:
1. Combine Bakels Bake-Stable Custard Mix and cold water in a mixing bowl.
2. Whisk on high speed for 3 minutes.
3. Fold in Bakels Dulce de Leche.

Yield

46 pieces x 40g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.8
Water
0.400
50
Total Weight: 1.208
Group 2
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
20
Sugar
0.200
20
Salt
0.016
1.6
DOBRIM NOBRO
0.004
0.4
BAKELS BALEC LACTO ALBUMEN
0.020
2
Water
0.100
50
ROTITEX
0.030
3
BAKELS MARGARINE SPECIAL
0.020
2
FINO POTATO FLAKES
0.050
5
Total Weight: 0.640
Group 3
Ingredient
KG
Weight (%)
Cake Flour
0.120
-
Sugar
0.100
-
BAKELS MARGARINE SPECIAL
0.100
-
APITO UBE PASTE
0.010
-
Total Weight: 0.330
Group 4
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.150
-
Cold water
0.150
-
BAKELS DULCE DE LECHE
0.100
-
Total Weight: 0.400

Method

How to do it:

Sponge:
1. Combine bread flour, Bakels Instant Yeast, and water in a mixing bowl. Mix on low speed for 4 minutes.
2. Place in a bowl. Cover and rest for 2 hours.

Dough:
1. Combine all purpose flour, sugar, salt, Dobrim Extra Strength, Balec Lacto Albumen, Fino Potato Flakes, water, and sponge in a mixing bowl. Mix on low speed for 2 minutes.
2. Add Rotitex and Bakels Margarine Special. Mix on high speed for 5 minutes or until fully developed.
3. Scale to 40g. Round and rest for 10 minutes.
4. Flatten the dough. Put each filling side by side on the dough and fold.
5. Place dough on flat sheets.
6. Proof and bake at 180°C until done.

Ube Filling:
1. Combine all ingredients in a mixing bowl. Mix on medium speed until homogeneous.

Custard Filling:
1. Combine Bakels Bake-Stable Custard Mix and cold water in a mixing bowl.
2. Whisk on high speed for 3 minutes.
3. Fold in Bakels Dulce de Leche.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food