Bun

AVERAGE

For persons

500g T45 flour

10g salt

60g of sugar

15g baker's yeast

200g of margarine

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Preparation

In the mixer bowl, put the water* and the crumbled yeast. Add the flour, sugar, salt,Yumgo Whole Powder Or liquid in the tank.
Mix for 10 minutes, starting at low speed and gradually increasing to medium speed.
At low speed, add the margarine cut into pieces until incorporated.
Gradually increase the speed until the dough comes away completely from the sides of the bowl.
If the temperature is below 24°C, leave to rise for 40 minutes, degas the dough and then refrigerate for 2 - 3 hours. Above 24°C, remove the brioche directly to the refrigerator.
Cut out and shape the buns.
Primer: 2h30 - 3h at 28°C.

Chef's Tip:* base temperature: 54 to 56°C.

For a plant-based glaze, make a mixture of soy milk, oil and sugar.

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