Portuguese Rolls


Units %
Part 1
Cake flour 10000g 0
M.A. 6% Premix 600g 0
NCP Yeast Wet 400g 0
Water 5700g 0
Part 1 total 0
Cake Flour 1265g 0
Topping total 0

Working Method

  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 2 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  4. Mould rolls into a oval shape, press heal of hand in the middle of the roll.
  5. Prove for ± 30 minutes @ 40° C and 80° C relative humidity. Dust with flour. N.B. Crispy proves quicker than normal dough.
  6. Steam well and bake at 230° C for ± 20 minutes open damper after 5 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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