Hotdog Rolls 10%

Ingredients

Units %
Part 1
Cake flour 10000g 0
Extra Soft 10% Premix 1000g 0
NCP Yeast Wet 400g 0
Fat Irma's 300g 0
Water 5800g 0
Part 1 total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl. When using extra soft 10% it is very important that you use a 100% fat such as Irma's in conjunction with the product. This will lengthen the shelf life considerably.
  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, 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.
  4. Prove for ± 50 minutes.
  5. Bake at 240° C for ± 10 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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