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.
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