Recipes
Soft sandwich buns

Recipe

Group Weight / Volume
Korent Europe 2.000 g
Strong flour T70% 10.000 g
Margarine Princess 1.000 g
Sugar 1.000 g
Salt 200 g
Yeast 500 g
Water 4.500 g

Preparation

    Mix all the ingredients together with the spiral hook at low speed for 4 minutes and then switch to high speed to complete mixing for 3 minutes. The dough should be well developed and stretchy (dough temperature: 28-29OC)

    Allow the dough to rest for 10 minutes.

    Cut the dough into 1.200-1.500 gr portions, round them up and allow them to rest for 15 minutes. Make sure you cover them up with a plastic sheet.

    Cut each piece of dough into 30 parts that weigh 40-50 gr and form them into preferable shape.

    Proof for 60 minutes (±35OC with a slight moistness).

    Use Ovex Powder (egg wash replacer) or egg wash to give them a shining finish.

    Bake at 230OC without steam for 12-15 minutes, depending on their size and weight.

Soft sandwich buns