Buns are yeast leavened bakery products possessing soft, spongy, tender texture with an attractive and appealing golden brown crust colour. The ingredients used for the preparation of buns are flour, fat, yeast, sugar, salt, skimmed milk powder and water. The higher percentage offat and sugar used in the recipe imparts greater softness to the product. The skimmed milk powder gives a good flavour and brown colour to the buns. A variety of buns can be prepared like fruit buns, potato buns, cheese buns, burgers, etc.


The steps involved in the preparation of buns are mixing the ingredients to form a well developed dough, fermentation, remixing, scaling, rounding, proofing and baking.
Requirements
Mixer, Sheeter and moulder, Baking trays, Baking oven, Balances, scoops, spatulas, pipets, graduated cylinders, Chemicals,
Ingredients: Wheat flour, salt, sugar, compressed yeast, fat (dalda), puff pastry fat (lily fat)

Procedure

  1. Weigh the ingredients accurately based on one kg flour.
  2. Disperse yeast, salt, sugar and SMP separately in part of total water and add to mixing bowl.
  3. Place wheat flour, fat and mix the dough using the dough hook and at speed I (Low) for 2-3 min and at speed II (High) for 4-5 min. If necessary stop mixer before optimum development to scrape down sides of the bowl.
  4. Remove the dough from the bowl and round it to smoothen the surface.
  5. Place the dough into a greased bowl, cover a wet cloth and let it ferment in the fermentation cabinet maintained at 30°C, 75% RH for 60 min.
  6. Remix the dough, divide the dough into 65g each, round it and place them en baking trays leaving sufficient space in between.
  7. Proof the dough balls for 60-80 min.
  8. Bake at 220° to 250 °C for 20 min.
  9. Cool and pack.
PRECAUTIONS
Bun dough consistency should be slightly loose.