Recipe19-Crumbly Chocolate Bun

Crumbly Chocolate Bun

Dough

Baker’s %
Bread Flour100
Instant Dry Yeast2
Bread Improver 0.1
Sugar18
Salt1.5
Skim Milk Powder2
Whole Egg15
PROBEST 338
PALFFY 780 LTU 20
Water43
DARK COMPOUND CHIPS20

Method

Mixing Time
L3′ M4′ H2’↓ L3′ M4′ H1′
Dough Temperature 25 °C
Fermentation Time 60 minutes
Dividing60g
Retard Temperature-5°C
1st Retard TimeOvernight
Make formRefer below
Proofing Condition35°C/80%
Proofing Time75 minutes
Baking Temperature180 °C / Rotating Oven
Baking Time8-10 minutes

Topping

g
PALFFY 780 LTU100
Sugar100
Cake Flour200
Cocoa Powder60

Process


Combine all ingredients together till it becomes crumbly.

Make form

  1. After overnight, take out from retard & leave it outside for around 15 minutes before shaping.
  2. After 15 minutes, start to make form into perfectly round shape.
  3. After making form, place in a baking tray with baking papers, press down the dough slightly to flatten then send for proofing.
  4. Once proofed, sprinkle the top with chocolate crumbles then bake.
  5. After baked, cool down on the rack for 15 minutes.
  6. Once cooled, dust the top with snow powder followed by cocoa powder.

Products Used for This Recipe

PALFFY 780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
DARKCOMPOUNDCHIPS

Bake-stable compound chocolate chip that can keep the texture of original chocolate even after baking.

  • Packing: 10kg
  • Storage: 20-24℃
  • Shelf Life: 16months
PROBEST33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days

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