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Method
* Dry mix on slow to evenly disperse
ingredients.
* Add water slowly with mixer on slow speed.
*Mix on slow speed for 2 minutes.
* Mix on fast speed for 7 - 8 minutes. (Until the dough/gluten is
sufficiently developed)
* Take out requirement for beestings and cream buns. Scale @ 150
grams for proofing and divide for the final mould.
* Add bun essence ( 6-8 drops, it's powerful stuff!) Add fruit
and mix on slow until combined evenly. Mixed spice can also be added
for a spicy flavour.
* Once mixed, turn onto the bench and proof for 15 minutes.
* Scale up @ 750grams for fruit loaf, 500 grams for Boston,
cinnamon, fruit rings etc. and 125 grams for sweet fruit buns. The rest of the dough goes into scrolls,
apple cinnamon and cinnamon.
* Mould up round and bench or box proof for 15 - 20 minutes. It
is very important to this dough that the bench proof is
adequate for improved spring, oven bloom, mouth feel and keeping
quality.
* Run the dough through the final moulding up by hand (pin or
dough brake/sheeter for scrolls) and tin/tray up for final proof.
* This can be a fast moving dough. Keep and eye on this stage as over proofing can lead to a
collapsed product. Under proofing can lead to a green looking
product that keeps poorly and tastes dense and course
* Bake as per times above. Hint - don't use too flash an oven as
this can colour the product before baking occurs.
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