Crispy Rolls

Ingredients

Units %
Dough
Cake Flour 25,000g 0
M.A. 6% Premix 1,500g 0
NCP Wet Yeast 1,000g 0
Water 14,250g 0
Dough total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed.
  3. Scale heads of dough at 2 kg, mould.
  4. Round and rest for 5 minutes before working off.
  5. Prove for ± 30 minutes @40° C and 80° C relative humidity.
  6. Steam well and bake at 230° C for ± 20 minutes open damper after 5 minutes.

Baking Overview

Tips and tricks

  • Crispy proves quicker than normal dough.
  • 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.

About this recipe

Author: Chipkins Puratos

Complexity level: