Ingredients

Units %
Dough
Cake flour 12500g 0
Sweet & Soft 20% Premix 2500g 0
NCP Yeast Wet 500g 0
Water 6875g 0
Dough total 0
Topping
Cake Flour 1017g 0
Topping total 0

Working Method

Method
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 2 kg, and cut only N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  4. Prove for ± 30 minutes @40° C and 80° C relative humidity. Dust with flour.
  5. Bake at 240° C for ± 12 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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