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Make the Dough

  • High Protein Flour 500 g
  • Flour 500 g
  • Instant Yeast 15 g
  • Bread Improver 5 g
  • Sugar 100 g
  • Skim Powder Milk 50 g
  • Salt 15 g
  • Yolk 120 g
  • Cold Water 550 ml
  1. Make the Dough

    • Mix all dry ingredients, unless salt, beat in the eggs and water until congealed. Add Blue Band Cake Margarine and salt and mix until the dough is dull with maximum temperature is 28°C.
    • Rest the dough for ± 15 minutes, cut, weigh, and round the dough.
    • Rest again for 15 minutes, shape and arrange on a loaf, store in a proving box, wait for ± 60 minutes until the dough rise.
  2. Frying the Doughnut

    • Heat oil ± 170°C then fry on both sides until done.
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