Sub Rolls
Sub Rolls
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (bakers) | 2 | 000 | 50 |
| Fiesta Corn Concentrate | 2 | 000 | 50 |
| Yeast | 0 | 160 | 4 |
| Water (approx) | 2 | 320 | 58 |
| Total Weight | 6 | 480 |
Preparation
Basic Method:
- Mix all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
- Dough temperature: 26°C - 27°C
- Scale at 100g. Roll out to 14cm finger shape, tray up 6x4. Brush or spray with water and roll in semolina flour. Give two angled cuts per roll.
- Prove for 40-50 minutes @ 35°c 85% rH
- Bake at 240°c for 14-18 minutes
