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  • Fruit Buns Recipe

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    Longanh Vu
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    The document provides a recipe for making fruit buns in three groups. Group 1 mixes dry ingredients like flour, milk powder, salt, sugar, and yeast. Group 2 adds water to the dry ingredients. Group 3 incorporates fruits like sultanas, currents, and mixed peel into the dough. The dough is then portioned, shaped, proofed, and baked into buns weighing 55g each or other items like fruit loaves or tea cakes.

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    Fruit Buns Recipe

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    The document provides a recipe for making fruit buns in three groups. Group 1 mixes dry ingredients like flour, milk powder, salt, sugar, and yeast. Group 2 adds water to the dry ingredients. Group 3 incorporates fruits like sultanas, currents, and mixed peel into the dough. The dough is then portioned, shaped, proofed, and baked into buns weighing 55g each or other items like fruit loaves or tea cakes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    Fruit Buns Recipe

    Uploaded by

    Longanh Vu
    The document provides a recipe for making fruit buns in three groups. Group 1 mixes dry ingredients like flour, milk powder, salt, sugar, and yeast. Group 2 adds water to the dry ingredients. Group 3 incorporates fruits like sultanas, currents, and mixed peel into the dough. The dough is then portioned, shaped, proofed, and baked into buns weighing 55g each or other items like fruit loaves or tea cakes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Fruit Buns

    Weight Ingredients Method


    Group 1 2500g Hi protein flour Place in a mixer with a
    250g ABS Dough hook & mix until
    50g Skim milk powder combined
    25g Salt
    500g Sugar
    15g Improver
    50g yeast
    Group 2 1500g Water Add to group 1 mix until
    clear approx.. 5mins
    Group 3 500g Sultanas Add to the above on
    100g Currents low speed, careful not
    30g Mixed peel to break up the fruit.
    Total 5520g

    Depositing & Baking.

    Remove from the bowl & cut into correct weights for each product.

    Mould round, cover & allow to rest for 10 minutes.

    Mould into final shapes & then tray up & place on a baking tray.

    Prove approx. 25-30 minutes at around 40c humidity 80%

    Baking at 190c for 15- 20 mins

    Buns 55g , fruit loaves 450g , tea cakes 225g. ETC.

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