Imitation Chocolate Cream Buns - Puratos

Ingredients

	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

Method

Place all ingredients into mixing bowl.
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.
Prove for ± 50 minutes.
Bake at 240° C for ± 10 minutes.
Cool and decorate with Fillings and Toppings.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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