Kneading time: 20´/ 25´
Temperature of the dough: 26 ºC
1st Fermentation of the dough without dividing: 15´
2nd Fermentation of a piece of the divided dough:
3rd Fermentation of a formed piece: 2h
Baking time: 15´/ 20´
Temperature of the oven: 190 ºC
- The kneading has two phases. First, we knead half of the flour with all the water and part of the yeast.
- Second, once it is fermented and "doubles its volume", we proceed to knead it with the rest of the ingredients.
- The kneading must be intense, as the flour is strong.
- Sometimes the time needed for kneading can double to that of ordinary bread.
- Once the dough rests, divide the pieces into the desired size and make balls.
- Form the bun either into brioches, butter bun, suxo, berliner or a donut etc.
- Place the pieces tightly in sheets and ferment at 30ºC and 75% humidity.
- Once the pieces are fermented, paint them with the egg and decorate them.
- Bake without steam.
There are several ways to decorate the pieces:
- In the Swiss bun, a cut is made with scissors or with a blade after painting it with the beaten egg and sugar sprinkled on top before baking.
- For the butter bun, sprinkle it with sugar just before baking it and after having painted it with beaten egg. You can also bake the bun without glazing and sprinkle it with powdered sugar, but this should be done after filling it with butter cream.
- This formula is valid for both baking and frying processes.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed