28 Mar 2019
Ingredients
Dough ingredients
- 1000 g - 100% - of Flour
- 420 g - 42% - of Egg
- 15 g - 1,5% - of Salt
- 500 g - 50% - of Butter
- 200 g - 20% - of Sugar
- 50 g - 5% - of Yeast
- 35 g - 3,5% - of Soft't Melting*
- 100 g - 10% - of Sapore Madre*
- 100 g - 10% - 0f Sapore Carmen*
Total dough: 2420 g (6 pieces)
Dough weight / Piece in g: 360 g
*Puratos product
Tips & Tricks
Pair with Chouffe beer
Working Method
Dough
- Mixing Spiral: 4 min 1st speed + 12 min 2nd speed
- Dough Temperature: 28°C
- Bulk fermentation: 30 min ambient temperature
- Scale: 1800 g for 30 pc
- Intermediate proof: 15 min ambient temperature
- Make Up: Divide with bun divider moulde and place 6 pieces of dough into baking mould
- Final Fermentation: 180 min 28°C, 30% humidity
- Decoration before baking: glaze with Sunset Glaze
- Oven temperature: 200°C bottom, 200°C top.
- Baking time: 20 min
