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Making the Cream

  • Blue Band Master Cake Margarine 15kg 500 g
  • Icing Sugar 250 g
  • Milk Powder 50 g

Dough A

  • High Protein Flour 600 g
  • Instant Yeast 20 g
  • Cold Water 375 g
  • Sugar 100 g

Dough B

  • Medium Protein Flour 400 g
  • Milk Powder 30 g
  • Salt 15 g
  • Cold Water 100 g
  • Blue Band Master Cake Margarine 15kg 200 g
  • Egg Yolk (5 pieces) 100 g
  • Sugar 100 g
  • Improver 5 g
  1. Making the Cream

    • Mix all the ingredients well until they are soft.

  2. Dough A

    • Get all ingredients ready.

  3. Dough B

    • Get all ingredients ready.

  4. Making Bagelen

    • Mix all ingredients A well and leave the dough for 3 hours in room temperature and cover it with a plastic.
    • Mix all ingredients B into dough A until they are not sticky anymore.
    • Take the mixed dough in a table and leave it for 15 minutes. Then, cut the dough, weight the dough and make it into a ball.
    • Leave the dough in 15 minutes and form the dough as you want to and take it into a proving until they are expanded and bake them well at 180⁰ C.
    • After they are getting cooler, cut them into 2 pieces and apply the cream and bake them at 100⁰ C until dried.
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