Sweet Bun
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 18 |
| Salt | 1.5 |
| Skim Milk Powder | 2 |
| Egg | 15 |
| PROBEST 33 | 8 |
| PALFFY 300HLT | 15 |
| Water | 43 |
Method
| Mixing Time | L 3′M4′H2′ ↓L3′M4′H1′ |
| Dough Temperature | 26～27℃ |
| Fermentation Time | 30 minutes |
| Fermentation Room | 4℃ |
| Dividing (Cut weight) | 50g |
| Bench Time | Overnight |
| Take Out Retard | Roll the dough |
| Leave Room(Rack-Time) | About 60 minutes |
| Make Form | Refer Below |
| Proofing Time | 60～70 minutes |
| Proofing Temperature | 35℃ /80% |
| Baking Temperature | 220℃ (Up) 180℃ (Down) |
| Baking Time | 8 minutes |
*The arrow shows timing to add margarine.
Make Form & Baking
- Roll the dough into round shape and proceed with final proofing.
- After final proofing, spread egg on the surface.
- Bake it at 220℃/180℃ for 8 min.
Products Used for This Recipe
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
PALFFY 300HLT
High heat resistance and performance in severe manufacturing conditions.
- Packing: 15kg
- Storage: Below 25℃
- Shelf Life: 365days
