Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Salt
0.036
Sugar
0.080
Water
1.240
Total Weight: 3.396
Group 2
Ingredient
KG
BAKELS CREMFAT
0.080
Total Weight: 0.080
Method
1. Place Group 1 into mixing bowl and mix for 8 minutes.
2. Add in Group 2 and mix for further 4 minutes or until the dough is well developed.
3. Dough temperature required is 30-31°C.
4. Allow dough to rest for 5 minutes.
5. Scale 350gm of dough (for open top) and 450 gm of dough (for sandwich), mould into desired shape and rest for further 5 minutes.
6. Prove to the height.
7. Bake at 220 °C for approximately 25 minutes
Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Salt
0.036
Sugar
0.080
Water
1.240
Total Weight: 3.396
Group 2
Ingredient
KG
BAKELS CREMFAT
0.080
Total Weight: 0.080
Method
1. Place Group 1 into mixing bowl and mix for 8 minutes.
2. Add in Group 2 and mix for further 4 minutes or until the dough is well developed.
3. Dough temperature required is 30-31°C.
4. Allow dough to rest for 5 minutes.
5. Scale 350gm of dough (for open top) and 450 gm of dough (for sandwich), mould into desired shape and rest for further 5 minutes.
6. Prove to the height.
7. Bake at 220 °C for approximately 25 minutes
Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Salt
0.036
Sugar
0.080
Water
1.240
Total Weight: 3.396
Group 2
Ingredient
KG
BAKELS CREMFAT
0.080
Total Weight: 0.080
Method
1. Place Group 1 into mixing bowl and mix for 8 minutes.
2. Add in Group 2 and mix for further 4 minutes or until the dough is well developed.
3. Dough temperature required is 30-31°C.
4. Allow dough to rest for 5 minutes.
5. Scale 350gm of dough (for open top) and 450 gm of dough (for sandwich), mould into desired shape and rest for further 5 minutes.
6. Prove to the height.
7. Bake at 220 °C for approximately 25 minutes
Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Salt
0.036
Sugar
0.080
Water
1.240
Total Weight: 3.396
Group 2
Ingredient
KG
BAKELS CREMFAT
0.080
Total Weight: 0.080
Method
1. Place Group 1 into mixing bowl and mix for 8 minutes.
2. Add in Group 2 and mix for further 4 minutes or until the dough is well developed.
3. Dough temperature required is 30-31°C.
4. Allow dough to rest for 5 minutes.
5. Scale 350gm of dough (for open top) and 450 gm of dough (for sandwich), mould into desired shape and rest for further 5 minutes.
6. Prove to the height.
7. Bake at 220 °C for approximately 25 minutes
