Fruit Buns
Fruit Buns
Recipe
Group | Weight / Volume | Unit | Product |
---|---|---|---|
Flour | 32 | 000 | 100 |
Gamma | 0 | 640 | 2 |
Yeast | 2 | 720 | 8.5 |
Sugar | 4 | 800 | 15 |
Fat | 4 | 000 | 12.5 |
Salt | 0 | 320 | 1 |
Egg | 2 | 880 | 9 |
Skimmed milk powder | 0 | 960 | 3 |
Water | 16 | 000 | 50 |
Mixed Fruit | 11 | 200 | 35 |
Flavour and Colour as desired |
Preparation
Method:
- Mix 2 minutes slow speed and 8 minutes fast speed using spiral. Mix into a well developed dough
- Add fruit over 1 minute on slow speed at end of mixing
- Scale heads at 2100g
- Intermediate proof: 10 minutes
- Process/final mould to give 70g dough balls
- Final proof: 0 - 55 minutes
- Proof temperature: 30°C and relative humidity: 80%
- Bake temperature: 230°C (450°F)
- Bake for 13-15 minutes without steam