SEMI-SWEET BUNS
SAVOURY LEAVENED PRODUCTS
Difficulty level
SAVOURY LEAVENED PRODUCTS
Ingredients
| flour - 280W | g 1.000 |
| unsalted butter 82% fat - softened | g 100 |
| fresh yeast | g 50 |
| caster sugar | g 30 |
| salt | g 15 |
| water | g 500 |
| TRIAL HP | g 10 |
| VIS | g 20 |
Preparation
Knead all the ingredients for about 15 minutes (spiral kneading machine), until the dough is smooth and well-combined.
Anyway, keep on kneading until the dough is well elastic.
Make sure that the temperature of the dough at the end of the kneading is 26-27°C.
Let the dough rest for 10-15 minutes at 22-24°C.
Divide the dough into portions, roll them up tigh into a round or oval shape.
Move them onto baking trays and transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 40-50 minutes.
We suggest to brush the buns with beaten egg before baking.
Bake at 220°C for about 10 minutes (for 30g buns).
"You can replace butter with margarine in the same amount.
"
