O-tentic Imitation Cream Buns


Working Method

  1. Place all ingredients into mixing bowl.
  2. Mix for 6 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale heads of dough at 1,700 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. Divide the heads of dough into 30 pieces in a Bun divider and place 6 pieces onto a 4051p foil.
  5. Prove for ± 50 minutes.
  6. Bake at 240° C for ± 10 minutes.
  7. Leave to cool then finish with fillings & toppings.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


Related recipes