3 Professional Bakery Recipes You Can Make at Home (Buyerslink Anniversary Experience)

On October 24, 2025, I had the chance to join the Buyerslink Anniversary Celebration, and it turned out to be one of the most fun and educational culinary events I’ve attended. Upon entering, you can see the place like a grocery store, with a wide display of products such as Monin, Ideal Macaroni, and many more. The charcuterie displayed by Emborg was also beautiful and eye-catching – almost as if it completed the whole event aesthetic.

The atmosphere was warm and fun, filled with entrepreneurs, food lovers, and home bakers excited to learn and explore new products.

 

One of the highlights of the event was the Unox oven demonstration. They showcased how to bake pastries and transform them inside their smart ovens.

 

On day one, they shared how to bake such as the traditional mooncakes, panettone, and Taiwanese Popo Buns. Below, I’m sharing the full recipes I’ve got from them just so I can refer anytime I want to try them at home. You might also want to try these at home or use them for business.

Recipe 1: Traditional Mooncake
By Buyerslink Distribution Incorporated | Baked using UNOX Ovens

 

Ingredients:

·        Hong Kong Flour 150g

·        Golden Syrup 90g

·        Peanut oil 32g

·        Lye water 1,4tsp

 

Egg Wash

·        Whole Egg 1

·        Water 2 tbsp

·        Golden Syrup ½ tbsp

 

Filling of Choice (e.g., lotus paste, red bean, ube, chocolate)

 

Baking Parameter:

 

·        Preheat: 180C

·        Step 1: 15 minutes, 150C, 0% steam, Fan 1

·        Second eggwash

·        Step 2: 15 minutes, 150C, 0% Steam, Fan 1

 

Instructions:

1.        In a bowl, mix golden syrup, peanut oil and lye water.

2.        Next add in Hong Kong Flour and mix until well incorporated.

3.        Once well mixed in, wrap with plastic and allow to rest in the chiller.

4.        Divide dough to 30:70 ratio according to available mould.

5.        For a 100g mould, divide filling to 65g portions and roll to balls.

6.        For the skin, divide into 35g portion and gently flatten each piece.

7.        Cover filling with portioned skin, then lightly dust with flour and press with prepared mould.

8.        Arrange prepared mooncake directly on the
UNOX BAKE.BLACK tray.

9.         Brush top of each mooncake with prepared egg wash, then set the oven to the suggested parameter.

10.   Bake the mooncake, then after 15 minutes remove mooncakes and brush with second layer: of egg wash.
Once done baking, remove from (1)remove from oven and allow to cool completely.

Recipe 2: Panettone

Ingredients:

 

Aromatics

·        Honey 40g

·        Lemon Zest 2nos

·        Orange Zest 2nos

·        Vanilla Paste 1tsp

·        Orange Juice 19 g

 

(1) Biga (Starter)

·        Bread Flour 84g

·        Castor Sugar 4g

·        High Sugar Yeast 7g

·        Water 90g

 

(1) First Dough

·        Bread Flour 452g

·        Castor Sugar 134g

·        Water 238g

·        High Sugar Yeast 7g

·        Biga All

·        Egg Yolk 6nos

·        Softened Unsalted Butter 112g (Emborg Butter)

 

Baking Parameter:

·        Preheat: 180C

·        Step 1: 30 minutes, 160C, 0% steam, Fan 2

 

Instructions:

1.        Once first dough has tripled in size, add it back into the mixer, along with salt, bread flour, and castor sugar. Knead on low speed along with salt, bread flour, and castor sugar. Knead on low speed until well combined. Ensure all dry ingredients are fully absorbed into the dough.

2.        Like the process with the first dough, add in yolk one at a time, then the butter.

3.        Once it’s all mixed in, add in the prepared aromatics. Knead on low speed until well combined, then knead for an additional 5 it we combined,
then knead for an additional 5 minutes.

4.        Once done, transfer dough to a clean surgace and carefully stretch it until it a roughly 14" inch wide by 18"inch in length.

5.        Evenly sprinkle 2/3 portion of chocolate chips and orange peel over the top of the dough.

6.        Then fold the bottom up to the center and then wrap the top third over the top of the center of the dough.

7.        Sprinkle on ½ of the remaining chocolate chips and orange peel over the dough, then fold the dough over from left to right.

8.        Using a bench scraper, scrape under the dough while turning it, to form a tight ball

9.        Transfer the dough to a panettone mold. Cover and let it sit at room temperature for 2-3 hours or until the outside of the dough is ½ inch from the edge the panettone mold and the dome of the dough is at least 1 inch above the mold.

10.   Remove the cover from the panettone and score the top with a'+', going no deeper that ¼ inch.

11.   Top off with 1 tablespoon of softened butter and bake in the UNOX Bakerlux Shop.Pro according to the given parameter.

12.    Once it’s done baking, poke the sides with extra-long skewers, going completely through the bread about i inch from the bottom.

13.   Hang the bread upside down to cool until room temperature

14.   Once its fully cooled, flip the bread over, slice and serve

 

Recipe 3: Taiwanese Popo Bun

 

Bread Dough

·        High Protein Flour 470g

·        Castor Sugar 44g

·        Salt 7g

·        Milk Powder 13g

·        High Sugar Yeast 5g

·        Eggs 44g

·        Milk 132g (Emborg Full Gream Milk)

·        Cream 66g (Emburg Ceam Cheese)

·        Water 140g

·        Butter 66g (Emkorg Butter)

 

Crust

·        High Protein flour 120g

·        Butter 78g (Emborg Butter)

·        Egg 36g

·        Icing Sugar 60g

 

Parameter:

·        Preheat: 200C

·        Step 1: 15 minutes, 170C,

·        0% steam, Fan

 

Instructions:

1.        Dissolve yeast in water and allow to sit for 5 minutes.

2.        Place flour, sugar and salt in a miser and mix until well combined.

3.        Pour in all the water and allow to knead to a shaggy dough.

4.        Combine milk, cream and egg in a jug, and slowly pour into the mixer. Allow to knead until dough is smooth.

5.        Once dough is smooth, add in chilled butter a little at a time.

6.        Once all the butter is incorporated in, stop kneading and allow to rest for 30-45 minutes, until dough doubles in size.

7.        While dough is resting, make the crust layer.

8.        Beat together icing sugar and butter until fluffy. Add eggs until well incorporated in then add in the flour.

9.        Once a smooth paste is formed, wrap the paste with cling wrap and chill until ready to use.

10.   Once dough is ready, divide into 60g portion and roll to a tight ball. Cover and allow to proof a second time.

11.   Once dough has doubled in size, divide crust dough into 25g portions and roll out to a thin round sheet.

12.   Place crust sheets on top of each bun, then bush with egg wash.

13.   Bake according to the parameter given

 

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