Apricot Pastel Buns
10-041
Group Buns
Ingredient
KG
%
All Purpose Flour
0.500
100.00
Buttermilk
0.025
5.00
Butter
0.050
10.00
Water
0.285
57.00
Whole Eggs
0.050
10.00
BAKELS SWEET DOUGH BLEND
0.100
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
Apricot Jam
0.060
12.00
FINO POTATO FLAKES
0.038
7.50
Total Weight: 1.118
How to do it:
1. Place dry ingredients in mixing bowl and mix on low speed for 30 seconds.
2. Add water and eggs. Mix on low speed for 2 minutes.
3. Add butter and mix on high speed for 5 minutes or until developed.
4. Scale into 40 grams and rest dough for 10 minutes.
5. Fill with Frutojam Gourmet Apricot, round and place in a greased flat sheet.
6. Proof.
7. Bake at 180°C for 12-15 minutes.
Yield: 25 x 40 gram buns
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