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