PREMIUM HOT CROSS BUNS Recipe Product Code Kgs Group 1 Perfection Bakers Flour 26732 10.000 Salt – Superfine Iodised 100224 0.120 AP Bakedoh Instant or AP HP Superbake Improver 103917 or 103950 0.100 Castor Sugar 26556 1.200 AP Qualbake 105299 0.800 Pinnacle Yeast (Compressed) 105647 0.600 Water (Variable) H2O 5.400 Group 2 Melange a La Greque 105658 0.250 Group 3 AP Mixed Fruit No Peel 12.5Kg 105684 3.800 Total 22.270 Scale at: 80g units – Yield 290 units Method 1. Place all “Group 1” into the mixing bowl. 2. Mix on 1st speed for 2 minutes. 3. Mix for a further 8 minutes on 2nd speed, or until fully developed 4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly dispersed or until full development is achieved. 5. Finished dough temp 27°C - 28°C 6. Add “Group 3” on 1st speed and mix until fruit has been evenly dispersed. 7. Rest for 10 minutes on the bench covered with a plastic sheet. 8. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered). 9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up for an 80g bun is 6 x 9. 10. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C. 11. Once proved cross each bun with AP Easter Bun Cross Mix (105326). 12. Bake at 200°C for approximately 20 - 25 minutes. (No Steam) 13. Brush/wash buns with 105406 AP Bun Glaze Natural. 14. Allow buns to cool before packing. Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used. Allied Pinnacle Pty Ltd | 1300 650 855 | [email protected]| www.alliedpinnacle.com
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PREMIUM HOT CROSS BUNS Recipe Product Code Kgs · 2019-01-30 · PREMIUM HOT CROSS BUNS Recipe Product Code Kgs Group 1 Perfection Bakers Flour 26732 10.000 Salt – Superfine Iodised
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PREMIUM HOT CROSS BUNS
Recipe Product Code Kgs
Group 1 Perfection Bakers Flour 26732 10.000
Salt – Superfine Iodised 100224 0.120
AP Bakedoh Instant
or AP HP Superbake Improver
103917
or 103950
0.100
Castor Sugar 26556 1.200
AP Qualbake 105299 0.800
Pinnacle Yeast (Compressed) 105647 0.600
Water (Variable) H2O 5.400
Group 2
Melange a La Greque 105658 0.250
Group 3
AP Mixed Fruit No Peel 12.5Kg 105684 3.800
Total 22.270
Scale at: 80g units – Yield 290 units
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed
4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly
dispersed or until full development is achieved.
5. Finished dough temp 27°C - 28°C
6. Add “Group 3” on 1st speed and mix until fruit has been evenly dispersed.
7. Rest for 10 minutes on the bench covered with a plastic sheet.
8. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up
105317 – CHOUX PASTE MIX **Recipe for Crossing Hot Cross Buns for Easter**
Recipe Product
Code
Kg/Litres
AP Choux Paste Mix 105317 1.000 Kg
Water (variable) N/A 2.000 – 2.200 Litres
Please Note:
o +/- Water level to obtain desired batter viscosity
Method:
1. Place Water and 107317 AP Choux Paste Mix in bowl and mix on slow speed for 1
minutes. Scrape down.
2. Mix on high speed (3rd on a 3 speed Hobart) for 6 - 8 minutes. Scrape down.
3. The Choux Paste is now ready for use for crossing the Hot Cross Buns.
Please Note:
# Mix is best used immediately after mixing as it will continue to firm up as it sits in your
bakery.
## Method of mixing is carried out on a Hobart Planetary 3 speed mixer. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.
36261 – AP EASTER CROSSING MIX **Recipe for Crossing Hot Cross Buns for Easter**
Recipe Product
Code
Kg/Litres
AP EASTER CROSSING MIX 36261 1.000 Kg
Water (variable) N/A 850 mls
Please Note:
o +/- Water level to obtain desired batter viscosity
o Optimum Batter Temperatures: 20 – 25°C
Method:
1. Place Water and 36261 AP Easter Crossing Mix in bowl and mix on slow speed for 1
minutes. Scrape down.
2. Mix on high speed (3rd on a 3 speed Hobart) for 5 minutes. (or until smooth).
3. Cover bowl with a damp cloth to prevent a skin forming.
4. The mix is now ready for use for crossing the Hot Cross Buns.
5. Prepare a piping bag using a #5 nozzle (approx.).
6. Pipe a cross over proofed buns before baking.
Please Note:
# Method of mixing is carried out on a Hobart Planetary 3 speed mixer. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.