| Previous Manipulation |
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Add all the ingredients to the mixing bowl includingthe water and egg but not the fruit.
Blend the fruit into the dough on slow speed at theend of mixing for 1 to 2 minutes until evenly distributed.
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Mixing time
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2min 1st Speed
8min 2nd Speed |
Dough temperature
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26°C
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Bulk fermentation
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10 min
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| Manipulation After Fermentation |
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Scale into 60 gram pieces or put the dough through aroll plant like a Konig. |
Scaling
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60g
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Manipulation After Scale
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Mould the dough pieces into round balls and give anintermediate proof or if you use a roll plant processthe dough at 60grams and tray up as they come outof the machine.
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| Intermediate Proof |
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10min |
| Make Up |
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If you have an intermediate proof you now need toremould them and tray up 5 across and 8 down that's40 on a 18X30 inch UK baking tray with silicone paperon. |
| Manipulation After Make Up |
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Make sure your buns are in straight lines as afterproofing you will need to put crosses on each bun.
Put the trays of buns into the proofing cabinet.
While they are proofing you will need to make a mixof crossing paste - please refer to separate recipeprovided.
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| Final Fermentation |
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1hr15min
35 °C
85% Humidity |
| Manipulation After Final Fermentation |
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Take out of the prover ready for crossing. |
| Decoration Before Baking |
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With the crossing paste you made earlier, put this intoa piping bag and cut off a small piece at the end ofthe bag to allow you to pipe crosses on top of the buns. |
Baking
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Deck
230 °C - Top 220°C - Bottom
12min
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| Final Step |
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When the buns come out of the oven brush them with Harmony Ready Neutre, this will give the buns alovely shine. When they are cool you can pack them. |
