Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 27°C |
Scale |
Approx. 1600 grams (30 pieces) |
Dough proof |
Approx. 15 minutes |
Dividing |
Divide and round up
Place the dough pieces on a with rice flour prepared workbench
Sprinkle with rice flour and cover with plastic sheets
Put on the buns after approx. 5 minutes with rice flour dusted rugs, timely press and lightly tension it while placed between pleated rugs |
Dough proof |
Approx. 5 minutes |
Moulding |
Press the dough pieces with the cadet plug
Place the dough pieces upside down and slightly folded between doilies |
Final proof |
Approx. 60 minutes |
Processing |
Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets |
Baking |
Approx. 9 minutes at 260-270°C with steam |