Group A
Ingredient
KG
Bread Flour
1.000
Sugar
0.220
Salt
0.016
0.005
0.010
0.040
Cold Water
0.560
Total Weight: 1.851
Total Weight: 0.030
Total Weight: 0.000
Group D
Ingredient
KG
Vegetable
-
Total Weight: 0.000
Group E
Ingredient
KG
Chicken Floss
-
Total Weight: 0.000
- Mix all ingredients (A) on low speed for 3 minutes, then on high speed for 5 minutes.
- Add ingredients (B) and mix on low speed for 1 minute, then on high speed for 2 minutes, until gluten is developed.
- Divide the dough into 70 g portions and shape as desired.
- Proof at 36°C with 85% humidity for 90–100 minutes.
- Apply (D) on top of the dough.
- Bake at 200°C (top) and 180°C (bottom) for 10 minutes.
- Allow the buns to cool, then apply (C) and (E) inside the buns.
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