Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Shortening
0.470
4.70
Yeast
0.312
3.12
0.200
2.00
Salt
0.153
1.53
Sugar
0.125
1.25
Water
5.625
56.25
Total Weight: 16.885
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 187 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Shortening
0.470
4.70
Yeast
0.312
3.12
0.200
2.00
Salt
0.150
1.50
Sugar
0.125
1.25
Water
5.625
56.25
Total Weight: 16.882
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 187 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.312
3.12
Shortening
0.470
4.70
Salt
0.150
1.50
Sugar
0.125
1.25
0.100
1.00
Water
5.625
56.25
Total Weight: 16.782
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 186 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Shortening
0.470
4.70
Yeast
0.312
3.12
Salt
0.150
1.50
Sugar
0.125
1.25
0.100
1.00
Water
5.625
56.25
Total Weight: 16.782
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 186 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Shortening
0.470
4.70
Yeast
0.312
3.12
0.200
2.00
Salt
0.120
1.20
Water
5.940
59.40
Total Weight: 17.042
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 189 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Shortening
0.470
4.70
Yeast
0.312
3.12
Salt
0.150
1.50
Sugar
0.125
1.25
0.100
1.00
Water
5.625
56.25
Total Weight: 16.782
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 45-50 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 186 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 16.800
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
Yield: 187 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
0.500
5.00
Yeast
0.312
3.12
Water
5.810
58.10
Total Weight: 16.622
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 15 minutes.
Yield: 184 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
0.560
5.60
Yeast
0.312
3.12
Sugar
0.280
2.80
0.200
2.00
Salt
0.156
1.56
Water
5.125
51.25
Total Weight: 16.633
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into roll shape.
5. Prove for 50-55 minutes.
6. Bake at 250℃ for 12-15 minutes.
Yield: 185 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
0.700
7.00
Yeast
0.313
3.13
Water
5.625
56.25
Total Weight: 16.638
Soft Rolls/Baps
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into round shape.
5. Prove for 45 minutes.
6. Bake at 232℃ for 15 minutes.
Yield: 185 soft rolls
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.000
10.00
Yeast
0.313
3.13
Water
5.500
55.00
Total Weight: 16.813
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-36℃.
4. Scale at 90g and mould into round shape.
5. Prove for 50-55 minutes.
6. Bake at 232℃ for 12-15 minutes.
Yield: 187 soft rolls
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