Buns

AVERAGE

For 10 persons

450g T45 flour
9g salt
18g of sugar
14g baker's yeast
180g of margarine

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Preparation

In the mixer bowl, put the water* and the crumbled yeast.
Add flour, sugar, salt, Yumgo Whole powder and into the bowl.
Mix for 10 min, 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 arrival 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 cold.
Cut and shape into 100g balls.
Primer: 2h30 - 3h at 28°C.
Brown and sprinkle with sesame seeds.
Cooking: 8 minutes at 180°C in a fan-assisted oven.

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