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Soft sandwich buns
Soft sandwich buns
Slightly sweet, light and fluffy.
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.
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