farina |
burro 82% m.g. |
lievito compresso |
zucchero semolato |
sale fino |
acqua |
TRIAL HP |
VIS |
DOUGH
Ingredients
flour - (280 w)
1.000g
unsalted butter 82% fat
100g
fresh yeast
50g
caster sugar
30g
salt
15g
water
500g
TRIAL HP
10g
20g
Preparation
Knead all the ingredients for about 15 minutes (spiral kneading machine), until the dough is smooth and well-combined.
Anyway, keep on kneading until the dough is well elastic.
Make sure that the temperature of the dough at the end of the kneading is 26-27°C.
Let the dough rest for 10-15 minutes at 22-24°C.
Divide the dough into portions, roll them up tigh into a round or oval shape.
Move them onto baking trays and transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 40-50 minutes.
Final composition
We suggest to brush the buns with beaten egg before baking.
Bake at 220°C for about 10 minutes (for 30g buns).
IRCA products in the recipe
PASTRY
