Working method |
Processing |
Make Hot Cross paste
Mix the Tiger porridge mix and the water until it forms a smooth batter (26ºC) and leave it for some time |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 27ºC |
Scale |
Approx. 1500 gram (30 pieces) |
Dough proof |
Approx. 10-20 minutes |
Dividing |
Divide and round up
Place 2 rows of 3 dough pieces next to each other on baking sheets |
Final proof |
Approx. 80 minutes |
Decorating |
Make with the Hot Cross Paste a cross on all the buns |
Baking |
Approx. 10-11 minutes at 260ºC |
Finishing |
Brush it slightly with Liquishort Cake for extra glaze |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |