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For Bread

  • Bread Flour 800.0 g
  • Cake Flour (by Red Lotus) 200.0 g
  • Dry Yeast 20.0 g
  • Sugar 140.0 g
  • Salt 10.0 g
  • Egg 4.0 egg
  • Water 250.0 g
  • Evaporated Milk 350.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 150.0 g
  • Charcoal Powder 5.0 g
  • Sweet Potato (Steamed and Mashed) 200.0 g

For Cheesy Volcano Sauce

  • Milk 250.0 g
  • Cream 250.0 g
  • Cheese 120.0 g
  • KNORR Cream Soup Base 1 kg 40.0 g
  • Knorr BBQ Powder 10.0 g
  • Sugar 5.0 g

New decoration idea for your normal bread.



  1. For Bread

    • Mix together bread flour, yeast, sugar, milk powder and salt with hook attachment
    • Combine egg and water and mix thoroughly. Pour into the dry mixture then knead to combine
    • Add Best Foods Butter Flavoured Margarine. Mix the Dough until become smooth then sift off the bowl
    • Do the film to test the Dough
    • Divide the dough equally into 2 parts; mix the first part with the charcoal powder by hand
    • Mix another part with boiled sweet potato by hand
    • Let rise until doubled. Knead to remove air bubbles in the dough by hand then cut both equally
    • Mix the two together and fill in the prepared mold
    • Rest the dough again and let rise until doubled. Bake at 180C for 18-20 minutes or until cooked
    • Coating the cooked bread with melted Best Foods Butter Flavoured Margarine right off the oven will enhance its smell and coloring
    • Let chill and cut into preferred shape before spreading Cheesy Volcano sauce on top
  2. For Cheesy Volcano Sauce

    • Pour cream, milk and Knorr Cream Soup Base into the pot and beat until smooth
    • Boil the cream on the oven and stir consistency
    • After come to a boil, take the pot off the oven. Add cheese and sugar then stir until well dissolved
    • Spread the sauce on the bread and top with Knorr BBQ powder before serving

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