Recipe introduction

Recipe introduction

Sweetened bun

Sweetened bun

A pastry made with violet rose

Genre：Bread

Material

meat of medium quality

  • Strong flour / 70% (of the total)
  • Yeast / 4%
  • Yeast food / 0.10% (0.10%)
  • Caster sugar / 5% (of the total)
  • Whole egg / 15%.
  • Water (esp. cool, fresh water, e.g. drinking water) / 35%.

Original fabrication

  • Strong flour / 30
  • Soft Mix Violet Rose / 6%
  • Caster sugar / 12%.
  • Table salt / 1
  • Shortening / 8g
  • Water (esp. cool, fresh water, e.g. drinking water) / 18%

Recipe

Medium seed
Kneading conditions: Low speed 3 minutes, Medium speed 1 minute
Kneading temperature: Dough temperature 24℃.
Fermentation: Temperature 28℃, Humidity 75%, Duration 2 hours
Fermentation end temperature: Dough temperature 29℃ (target)

Kneading
Kneading conditions: Low speed 3 minutes, medium speed 4 minutes, shortening 2 minutes, low speed 3 minutes, medium speed 3 minutes
Kneading temperature: Dough temperature 28℃.
Floor time; Fermentation time: 30 min.
Dividing: 40g
Benching time: 15 min.
Wheaten temperature: 38℃, humidity: 85%,
Fermentation time: 50 min.
Baking conditions: temperature 200°C, time 8 min.