Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
Scale heads of dough at 2 kg, mould round and rest for 5 minutes before working off. 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.
Mould rolls into an oval shape and cut 3 times with a sharp knife.
Prove for ± 30 minutes @40° C and 80° C relative humidity. N.B. Crispy proves quicker than normal dough.
After proof brush liberally with melted garlic butter.
Steam well and bake at 230° C for ± 20 minutes open damper after 5 minutes.
Brush with melted garlic butter again after coming out of oven.
Display uncovered on a tray, the smell is irresistible to customers.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.