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.
Mould rolls into a oval shape, press heal of hand in the middle of the roll.
Prove for ± 30 minutes @ 40° C and 80° C relative humidity. Dust with flour. N.B. Crispy proves quicker than normal dough.
Steam well and bake at 230° C for ± 20 minutes open damper after 5 minutes.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.