Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.550
55
BAKELS BALEC LACTO ALBUMEN
0.033
3.3
Water
0.167
16.67
Sugar
0.200
20
Salt
0.015
1.5
DOBRIM HIGH SPEED
0.002
0.2
ROTITEX
0.070
7
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7
Total Weight: 2.232
Group Filling
Ingredient
KG
Weight (%)
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

Method

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

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.550
55
BAKELS BALEC LACTO ALBUMEN
0.033
3.3
Water
0.167
16.67
Sugar
0.200
20
Salt
0.015
1.5
DOBRIM HIGH SPEED
0.002
0.2
ROTITEX
0.070
7
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7
Total Weight: 2.232
Group Filling
Ingredient
KG
Weight (%)
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

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet