Imitation Chocolate Cream Buns


Units %
Part 1
Cake flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
NCP Yeast Wet 400g 0
Water 5500g 0
Part 1 total 0
Fillings & Toppings
Whip n Go Chocolate 5370g 0
Icing Sugar 537g 0
Cherries No.1 Red 537g 0
Fillings & Toppings total 0

Working 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, 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.
  6. Cool and decorate with Fillings and Toppings.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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