Variety Buns

Ingredients Weight

Group 1

Bread Flour 1000g

Sugar 130g

Salt 16g

Mauripan Instant Dry Yeast 15g

Mauri Japanese Bread Improver 10g

Group 2

Eggs 100g

Milk 310g

Water 260g

Butter 100g


Product Method:

  1. Transfer Group 1 into the mixing bowl.
  2. Mix Group 1 with mixer at low speed.
  3. Add in Group 2 into the mixing bowl.
  4. Mix for 8 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (7-8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 40g dough.
  9. Round and rest the dough for 5 minutes.
  10. Mould and place the dough on the baking tray.
  11. Proof the dough at 38°C, 85% RH until double its original size.
  12. Bake at oven 210 – 220°C (Top); 195 – 205°C (Bottom) for 6 – 8 minutes.
  13. Cool the buns at the cooling rack.