8 Sep 2021
Ingredients
Filled Sweet bun
Working Method
Filled Sweet bun
- Mix all the ingredients for 3 min. at slow speed, then 6 min. at fast speed.
- Dough temperature: 26°C.
- Bulk fermentation of 10 min.
- Scale 250 g.
- Intermediate proof of 10 min.
- Round in rectangular or cylinder mold.
- Final fermentation for ± 60 min. at 30°C with 85% R.H.
- Bake for ± 22 min. at 235°C.
