Enriched Bun

Ingredients

Unit
Bun Controller Bars No Colour Concentrate 2.000 kg
Bakers flour 10.000 kg
Water 4.400 kg
Yeast 0.400 kg
Liquid egg 0.100 kg
total 16.900

Method

  • Use a spiral mixer for 2 mins slow and 6 - 8 mins fast.
  • Scale as desired 60-80g for buns, pin out for tea cakes & egg wash, 350g for crown, round and pin out into 6.
  • Hand up, rest 5-10 mins. Mould as desired.
  • Prove at 30 - 35oC 80 - 85% humidity for 60 mins.
  • Bake at an oven temp 200-220oC for 8 - 15 mins depending on size.