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Nutty Volcano

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.