Recipe

Baking Step:

1. Weigh all ingredients.
2. Place all dry ingredients into the mixer and mix for 1 minute.
3. Add in water and eggs and mix for 7 minutes.
4. Add in butter and mix for 6 minutes ( or until the dough is well developed).
5. Round the dough and rest for 30 minutes.
6. Scale the dough into 32g per piece, round and rest for 5 minutes.
7. Shape the dough and put into ( 6 inch x 11 inch ) tray.
8. Proof at 40 0C and RH 80% for approximately 60 minutes.
9. Bake at 2000C top 2000C bottom for about 14 to 15 minutes or until done.
   Baking condition varies upon oven used and dough weight. 

Baking Step:

1. Mix ingredients in Group A until fully developed.
2. Cover dough with plastic or damp cloth and rest the dough for 10 mins.
3. Divide the dough into desired size and rounding, rest dough for 10 mins, cover the dough to prevent skinning.
4. Roll the dough flat and place it into a pizza tray / baking tray. Proof for about 40 – 50 mins.
5. Apply pizza sauce and toppings as desired.
6. Bake at 230°C for 10 – 20 mins, depending on size. 

Baking Step:

1. Dry mixing ingredients A at low speed for about 1 min
2. Add in Ingredients B into the mixing bowl. Mix for 8 mins or until the “clean bowl” is observed.
3. Add in the butter. Mix until the dough is well-developed (7 – 8 minutes).
4. Rest the dough for 10 minutes. Divide the dough into 100g and 60g.
5. Round and rest the dough for 5 mins.
6. Flatten out the 100g plain dough. Then flatten 100g green tea dough and place it on top of the plain dough. Roll out into a cylinder dough shape. Place it into the baking tin.
7. Take 2 plain 60g dough and roll into long strips. Repeat for green tea dough. Pleat the 4 strips and place on top of the cylinder dough in the baking tin.
8. Proof the dough at 38°C, 85% RH for about 75 mins.
9. Bake at oven 170°C (Top); 195°C (Bottom) for about 35mins. 

Baking Step:

1. Put all the ingredients in a mixing bowl, including the yeast and water.
2. Mix at low speed (1st) for 5 minutes, continue mixing at medium speed (2nd) for 12-15 minutes until the dough is fully developed.
3. Rest the dough for 10 minutes and cover the dough to prevent skinning.
4. Shape the dough into desired shape using dough weight around 300 – 400g for baguette and 100 – 200g for mini baguette.
5. Proof for 1 hour and 45 minutes.
6. Bake at temperature top 230 ˚C and bottom 220 ˚C for 20 – 30 minutes.

Baking Step:

1. Mix ingredients in Group A at medium speed until fully developed (about 5 minutes).
2. Add in Group B until well mixed.
3. Rest the dough for 20 minutes and cover it properly to prevent skinning.
4. Divide the dough into desired size and rest the dough for 10 minutes, cover the dough to prevent skinning.
5. Wrap filling and shape the dough, then proceed to proofing for 40 to 60 minutes.
6. Bake at temperature of top 200°C and bottom 210°C for 10 to 15 minutes. Steam 1st time when product goes into the oven. Steam 2nd time after 5 minutes. 

Baking Step:

1. Blend all dry ingredients at low speed for 1 min.
2. Add water and mix dough at low speed for 1 minutes, then mix at high speed to optimal development (about 11 minutes).
3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
4. Scale to desired weight (100g) then rest for 30 minutes.
5. Mould to desired shapes.

Proof at 40 0C and RH 80% for approximately 90 – 100 minutes

Bake at 230 0C for about 20 minutes, steam 10s.
Baking condition varies upon oven used and dough weight. 

Baking Step:

1. Put all the ingredients except shortening into mixer dough hook attached.
2. Mix for 5 minute and put in the shortening. Continue mixing for another 5 minute until the gluten is fully developed. The desired dough temperature is 27-28°C.
3. Rest the dough for 10 minutes and divide to desired size. Continue to rest for 10 minute.
4. Shape it to traditional bagel shape and proof for 10 minutes.
5. Bake it using 210°C (top) / 190°C (bottom) using steam (steam 3 times – first entry, middle of baking time and last 2-3min before out of oven). 

Baking Step:

1. Blend all dry ingredients at low speed.
2. Add water and mix dough at low speed for 2 minutes, then mix at high speed to optimal development.
3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
4. Scale 250g dough weight and allow to rest for about 10 minutes.
5. Round dough and place on non-stick baking tray.
6. Proof at 40°C and RH 80% for about 75 minutes.
7. Bake at 220°C (top and bottom heat) for about 25 minutes. Baking condition varies upon oven used and dough weight.

Babka Baking Step:

1. Blend all dry ingredients at low speed.
2. Add water and mix dough at low speed for 2 minutes, then mix at high speed to optimal development.
3. Rest the dough for 10 minutes.
4. Flatten the dough and spread the filling on the dough. Sprinkle chocolate chips on top of the filling.
5. Roll the dough and cut into desired sizes and shapes before putting into baking tins. 

Filling Product Method:

1. Beat butter and brown sugar at high speed until creamed.
2. Add cocoa powder and salt into the mixture and blend until well incorporated.

Topping Product Method:

1. Beat butter until soft.
2. Add flour and beat for a short while.
3. Add in sugar and blend until mixture resembles breadcrumbs. 

Proof at 40 0C and RH 80% for approximately 60 minutes. 

Apply egg wash and sprinkle the crumble toppings (optional) before put into oven.
Bake at 180 0C for about 18 to 22 minutes.
Baking condition varies upon oven used and dough weight.
Cool slightly and serve warm.