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Buns

Buns

AVERAGE

8 Cooking time

For 10 persons

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

45g
from Yumgo Whole Powder 1kg
+ 315g of water (to rehydrate the powder)
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Yumgo Whole Powder 1kg

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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 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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Yumgo Whole Powder 1kg

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Yumgo Whole Powder 1kg

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