SAVOURY LEAVENED PRODUCTS
|flour - 280W||g 1.000|
|unsalted butter 82% fat - softened||g 100|
|fresh yeast||g 50|
|caster sugar||g 30|
|TRIAL HP||g 10|
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."