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Bun

Bun

AVERAGE

8 to 20 Cooking time

For persons

500g T45 flour

10g salt

60g of sugar

15g baker's yeast

200g of margarine

50g
from Yumgo Whole Powder 1kg
350g of water
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Yumgo Whole Powder 1kg

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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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Yumgo Whole Powder 1kg

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Yumgo Whole Powder 1kg

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