Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Apayao State CollegefiledCriticalApayao State College
Priority to PH22016000954UpriorityCriticalpatent/PH22016000954Y1/en
Publication of PH22016000954U1publicationCriticalpatent/PH22016000954U1/en
Publication of PH22016000954Y1publicationCriticalpatent/PH22016000954Y1/en
This utility model relates to the process of producing bread buns from Camote (Ipomoea batatas) which generally involves combining flour, refined sugar, salt and yeast in a mixing bowl; adding water, milk, and shortening to the mixture; blending the mixture thoroughly and adding camote puree; kneading the dough until smooth and elastic; forming the kneaded dough into ball placing the balled dough in slightly greased mixing bowl and brushing the top with shortening; covering the dough and letting it rise in a warm area for 1 hour until it will double in size; punching down the dough and continue kneading; dividing the dough into desired sizes and forming them into balls; cleaving the dough until they are smooth; placing the cleaved dough in a greased baking sheet and letting it rise for 45 minutes to 1 hour; brushing the dough with eggyolk; baking the dough for 15 to 20 minutes at 191 oC or 375 oF; and removing the baked buns from the oven and let it cool for 1 0 minutes.
PH22016000954U2016-12-122016-12-12METHOD OF PRODUCING BREAD BUNS FROM CAMOTE (Ipomoea batatas)
PH22016000954Y1
(en)