O-tentic Imitation Cream Buns


Unit %
Cake Flour 3000g 0
O-tentic Durum 120g 0
Salt 42g 0
White Sugar 90g 0
Mimetic 300g 0
Water 1800g 0
Dough total 0
Filling & Topping
Ambiante 316g 0
Icing Sugar 32g 0
Cherries No.1 Red 47g 0
Filling & Topping total 0

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:  


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