Ingredients

Group 1
Ingredient
KG
BAKELS PAU MIX
0.500
BAKELS INSTANT ACTIVE DRIED YEAST
0.005
Water (variable)
0.190
Total Weight: 0.695

Method

1. Mix Group 1 for 3 minutes at speed 1
2. Further mix for 12 - 13 minutes until the dough is well developed.
3. Allow dough to rest for 60 minutes OR till the dough double size.
4. Roll and fold OR alternatively remix for 2 + 7 minutes to de-gas purposes (smooth dough shall be obtained)
5. Scale and mould the dough 60g each.
6. Rest for 10 minutes.
7. Prove the dough for 45 minutes at 37ºC and humidity 75.
8. Steam for 11-12 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
BAKELS PAU MIX
0.500
BAKELS INSTANT ACTIVE DRIED YEAST
0.005
Water (variable)
0.190
Total Weight: 0.695

Method

1. Mix Group 1 for 3 minutes at speed 1
2. Further mix for 12 - 13 minutes until the dough is well developed.
3. Allow dough to rest for 60 minutes OR till the dough double size.
4. Roll and fold OR alternatively remix for 2 + 7 minutes to de-gas purposes (smooth dough shall be obtained)
5. Scale and mould the dough 60g each.
6. Rest for 10 minutes.
7. Prove the dough for 45 minutes at 37ºC and humidity 75.
8. Steam for 11-12 minutes.

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