Group A
Ingredient
KG
1.000
Eggs
0.090
0.016
Water
0.340
Total Weight: 1.446
Total Weight: 0.060
Total Weight: 0.010
- Mix all ingredients (A) until dough developed. Cover with plastic and let it rest for 15 minutes. Cut and weigh the dough to 450g. Flatten the dough to 1cm in height.
- Spread Bakels Butta Blends onto the dough surface then sprinkle with castor sugar. Put in the freezer for half an hour.
- Cut the dough into smaller pieces and place it into the 6” chiffon baking mould.
- Allow the dough to rise for an hour.
- Bake at 210°C for 15 minutes.
- Let it cool and dust the bread with Fino Dusting Sugar.
Related recipes
Blue Velvet Cakes (Swiss Roll & Layered)
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry, Cakes, Muffins & Sponge Products
Products Used
x
3 Product Used
Golden Sauce Pizza Fritta
Bakery, Breads, Rolls & Pastry, Other Products
Products Used
x
2 Product Used
Mango Pancake Rolled
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry, Other Products
Products Used
x
1 Product Used
