Class - 01 ( BASIC SWEET BUN)

BASIC SWEET BUN

INGREDIENTS:

INGREDIENTS ARE DIVIDE INTO 3 GROUPS:

GROUP A ( Dry ingredients:

1. Bread flour

480 - 600 gm  ( 600 if not put in plain flour in ). ( According to size of the dish.).

Bread flour makes bread more smooth.

2. Plain flour

120 gm ( According to the size of the dish )

The function flour as a liquid  absordent agent like a water and eggs.

3. Castor sugar

110 gm ( The sugar give a sweet and soften the dough).

4. Milk powder

 10 gm ( milk powder improve the taste quality of bread ).

5. Instants Yeast

4 tsp ( The yeast will make the dough have a air space and make the bread texture lighter).

6. Bread improver

1 tsp ( Bread improver for futher blending and softener the dough).

GROUP B:

1.Water

300 ml ( Used the water actually can control the process of  dough expansion ).


2. Egg

1 egg ( The egg function can mix all the dough and melted the sugar ).



GROUP C:

1. Butter 

60 gm ( Function butter give a soften and lubricate gluten in flour and make smooth bread and also moisture).



METHOD:

1. Scaling 


 Make a preparation ( Mise - en place ). Separate the dry and wet ingredients.


2. Mixing



Mix the all ingredients put in the bowl. Following the each group ingredients A/B/C.

3. Kneading



for the kneading  touch the dough  should be hard press.
If the dough still look moisture do not put in the flour immediately but must knead until well mixed.


4. Fermenting



Keep the dough in a moderate temperature for an hour.


5. Punching



After fermenting for an hour the flour will look appear expanding and should be punch to remove carbon dioxide in the flour.


6. Portioning




Divide the dough according the desired size.



7. Shaping



For the shaping, press the dough rotating in the opposite direction.


8. Proating

keep in again the dough in moderate temperature for 45 minutes and less before baking.


9. Spray water  

Before baking  make sure spray on the dough with water.



10. Baking



Bake' in 10 minutes in temperature 220 c.


11. Scarling 


12. Storing