Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.200
20
Salt
0.014
1.4
Egg Yolk
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
Evaporated Milk
0.200
20
Water
0.300
30
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.200
20
Total Weight: 2.058
Group 2
Ingredient
KG
Weight (%)
Caramel
0.490
-
Total Weight: 0.490
Group 3
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Evaporated Milk
0.150
-
Total Weight: 0.200
Group 4
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.008
-
APITO CHOCOLATE PASTE
0.008
-
Powdered sugar
0.150
-
Hot Water
0.015
-
Total Weight: 0.180

Method

How to do it:

Dough:
1. Place all purpose flour, sugar, salt, egg yolk, Bakels Instant Yeast, Dobrim Nobro, Monofresh, milk and water in the mixing bowl and mix on low speed for two minutes.
2. Add Butta Butteroil Substitute and mix on high speed until fully developed.
3. Round, cover and rest dough for 10 minutes.
4. Prepare preferred filling.
5. Divide, scale and round dough into 15g pieces.
6. Flatten each piece into a rectangle.
7. Pipe-in substantial amount of preferred filling and roll the dough.
8. Arrange in greased jelly roll pans leaving ½ inch space between rolls.
9. Proof for one hour.
10. Bake at 180°C for 12 minutes or until pale brown in color.
11. Let cool and brush with glaze.

Filling 1:
1. Cook condensed milk on low fire with continuous stirring until caramelized.

Filling 2:
1. Combine Bakels Bake-Stable Custard Mix and water. Whisk for 2 minutes on top speed.
2. Rest for 5 minutes.
3. Whisk for another 2 minutes on top speed.

Glaze:
1. Combine all ingredients until smooth and well blended.

Yield

137 piece x 15g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Sugar
0.200
20
Salt
0.014
1.4
Egg Yolk
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
Evaporated Milk
0.200
20
Water
0.300
30
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.200
20
Total Weight: 2.058
Group 2
Ingredient
KG
Weight (%)
Caramel
0.490
-
Total Weight: 0.490
Group 3
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Evaporated Milk
0.150
-
Total Weight: 0.200
Group 4
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.008
-
APITO CHOCOLATE PASTE
0.008
-
Powdered sugar
0.150
-
Hot Water
0.015
-
Total Weight: 0.180

Method

How to do it:

Dough:
1. Place all purpose flour, sugar, salt, egg yolk, Bakels Instant Yeast, Dobrim Nobro, Monofresh, milk and water in the mixing bowl and mix on low speed for two minutes.
2. Add Butta Butteroil Substitute and mix on high speed until fully developed.
3. Round, cover and rest dough for 10 minutes.
4. Prepare preferred filling.
5. Divide, scale and round dough into 15g pieces.
6. Flatten each piece into a rectangle.
7. Pipe-in substantial amount of preferred filling and roll the dough.
8. Arrange in greased jelly roll pans leaving ½ inch space between rolls.
9. Proof for one hour.
10. Bake at 180°C for 12 minutes or until pale brown in color.
11. Let cool and brush with glaze.

Filling 1:
1. Cook condensed milk on low fire with continuous stirring until caramelized.

Filling 2:
1. Combine Bakels Bake-Stable Custard Mix and water. Whisk for 2 minutes on top speed.
2. Rest for 5 minutes.
3. Whisk for another 2 minutes on top speed.

Glaze:
1. Combine all ingredients until smooth and well blended.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food