Ube Spanish Bread
09-033
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
FINO POTATO FLAKES
0.110
11.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.550
55.00
BAKELS BALEC LACTO ALBUMEN
0.033
3.30
Water
0.167
16.67
Sugar
0.200
20.00
Salt
0.015
1.50
DOBRIM HIGH SPEED
0.002
0.20
ROTITEX
0.070
7.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7.00
Total Weight: 2.232
Group Filling
Ingredient
KG
%
BAKELS MARGARINE SPECIAL
0.300
-
Bread Crumbs
0.100
-
Sugar
0.300
-
APITO UBE PASTE
0.010
-
Bread Flour
0.050
-
Skimmed Milk
0.050
-
Total Weight: 0.810
How to do it:
Dough:
1. Mix all dry ingredients except Balec Lacto Albumen on slow speed for 30 seconds.
2. Add water (2) and *Balec solution and mix on slow speed for 2 minutes.
3. Add Rotitex and Butta Butteroil Substitute. Shift to high speed and mix on high speed for 5 minutes or until dough is developed.
4. Rest dough for 15 minutes.
5. Cut dough to desired weight. Round and rest for another 15 minutes.
6. Put filling and mold.
7. Proof until ready.
8. Bake at 180°C.
*For the Balec solution:
Dissolve 33.3g Balec in 166.8g water.
Filling:
1. Mix everything until smooth.
Yield: 44 x 50g
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