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BURGER SKIN DOUGH RECIPE / BURGER BUN STEP INGREDIENTS USED AMOUNT SAT, COST / HPP 1 HIGH PROTEIN FLOUR 350 Grams 3,850 2 MEDIUM PROTEIN FLOUR 150 Grams 1,575 3 EDNA FRUCTOSE / GRANULATED SUGAR 80 Grams 2,080 4 EDNA BREAD IMPROVER 2 Grams 168 5 SALT 7 Grams 91 6 COLD WATER 300 Grams 103 7 PAKMAYA INSTANT YEAST 11 Grams 682 8 ROYALKRONE BUTTER SUBSTITUTE 30 Grams 2,655 TOTAL / AMOUNT 930 GRAMS 11,204 MIXING METHOD / STIRRING: 1. Put all into one mixer pan (bowl) dry ingredients No: 1,2,3,4 and 7 then stir briefly until evenly mixed (about less than 2 minutes) 2. Add to the dry ingredients mixture (No. 1 - 4) ingredients No. 6 then stir at low speed for 3 - 5 minutes and then increase the speed to be faster until the dough position reaches 60% khalis (marked by the dough is no longer lumpy and does not stick to the walls of the mixer pan 3. Enter in turn / alternately ingredients No. 5 & 8 until finished at low speed then increase the speed higher / faster until the dough reaches a khalis texture (the sign is the dough does not stick to the pan / bowl, the dough is smooth and when the machine is turned off the outside of the dough skin is moist / wet / shiny) 4. Turn off the machine and remove the dough on the table and round it so that the outer skin is smooth then cover with a lid (tray / damp cloth / plastic), rest for approximately 15 - 20 minutes COST / HPP NOTE: (RING DIAMETER / BURGER MOLD = 10 CM X 2 CM) TOTAL WEIGHT OF DOUGH / DOUGH PER RECIPE = 930 Grams EMPTY DOUGH COSTING 1 RECIPE = Rp 11,204: 930 Grams = Rp 12.0/Gram DOUGH USED 70 Grams/pcs X Rp 12.0 = Rp 840,-/pcs Notes: The benchmark as the basis for calculating the retail Cost/HPP of raw materials is taken from TOKOPEDIA, the price can be cheaper if the purchase is made directly to TOBAKU or to a cake ingredient supplier with a larger purchase capacity.