ROTI BUN
(Using B & S Sweet Dough Mix)
YIELD: 26 pieces
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Sweet Dough Mix |
100.00 |
1000.00 |
| Instant Yeast |
1.00 |
10.00 |
| Whole Eggs |
10.00 |
100.00 |
| Butter Oil Substitute |
6.00 |
60.00 |
| Shortening |
6.00 |
60.00 |
| Ice Cold Water |
40.00 (+/-) |
400.00 (+/-) |
Filling: (Mix until thick consistency is achieved) |
||
| B & S Custard Crème Filling Mix |
15.00 |
150.00 |
| Ice Cold Water |
15.00 |
150.00 |
Topping: (Mix all ingredients until smooth) |
||
| B & S Coffee Boy |
30.00 |
300.00 |
| Softened Unsalted Butter |
15.00 |
150.00 |
| Vegetable Oil |
5.00 |
50.00 |
| Water |
5.00 |
50.00 |
| Mocha Flavocol |
2.50 |
25.00 |
| Chocolate Droplets | –As Desired– | |
PROCEDURE:
- Combine all ingredients except shortening and butter oil substitute. Mix at low speed for 2 minutes.
- Add shortening and butter oil substitute. Mix at full speed until dough becomes smooth and elastic.
- Rest dough in bulk for 5 minutes. Cover dough with damp cloth or plastic.
- Scale/ divide dough at 60 grams dough piece. Put prepared filling then seal.
- Proof for 1.5 to 2 hours or to at least double in size.
- Pipe the prepared topping on top of the dough prior to baking.
- Bake at 180°C for 30 to 40 minutes or until golden brown.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
