Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
DOBRIM HIGH SPEED
0.004
0.4
Salt
0.020
2
Sugar
0.030
3
Water
0.620
62
BAKELS SHORTENING
0.010
1
FINO MEAL BASE
0.120
12
FINO POTATO FLAKES
0.070
7
Total Weight: 1.889
Group Filling
Ingredient
KG
Weight (%)
Butter
0.025
-
Sugar
0.050
-
Total Weight: 0.075

Method

How to do it:

1. Mix all the dry ingredients on low speed for 2 minutes.
2. Add water and mix on low speed for 2 minutes then add Bakels Shortening.
3. Continue mixing on high speed for 5 minutes.
4. Scale to 375g and round.
5. Rest dough for 15 minutes.
6. Sheet to very thin dough. Cut into squares approximately 60pcs. per 375g dough.
7. Brush with butter and sprinkle with a generous amount of sugar.
8. Stack the squares 6-pieces high and place in cupcake pans.
9. Proof and bake at 180ºC.

Yield

50 pull aparts

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
DOBRIM HIGH SPEED
0.004
0.4
Salt
0.020
2
Sugar
0.030
3
Water
0.620
62
BAKELS SHORTENING
0.010
1
FINO MEAL BASE
0.120
12
FINO POTATO FLAKES
0.070
7
Total Weight: 1.889
Group Filling
Ingredient
KG
Weight (%)
Butter
0.025
-
Sugar
0.050
-
Total Weight: 0.075

Method

How to do it:

1. Mix all the dry ingredients on low speed for 2 minutes.
2. Add water and mix on low speed for 2 minutes then add Bakels Shortening.
3. Continue mixing on high speed for 5 minutes.
4. Scale to 375g and round.
5. Rest dough for 15 minutes.
6. Sheet to very thin dough. Cut into squares approximately 60pcs. per 375g dough.
7. Brush with butter and sprinkle with a generous amount of sugar.
8. Stack the squares 6-pieces high and place in cupcake pans.
9. Proof and bake at 180ºC.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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