Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
10.000
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECITEM PUMPABLE-S
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 40.250
Group 2
Ingredient
KG
SLICEX
0.500
BACOM A100
0.125
Total Weight: 0.625

Method

1. Place Group 1 ingredients in mixing for 8 minutes, add Group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60 g each.
3. Steam for approximate 10-15 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
10.000
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECITEM PUMPABLE-S
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 40.250
Group 2
Ingredient
KG
SLICEX
0.500
BACOM A100
0.125
Total Weight: 0.625

Method

1. Place Group 1 ingredients in mixing for 8 minutes, add Group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60 g each.
3. Steam for approximate 10-15 minutes.

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