Carbonara Bun

Ingredients:

Carbonara Filling
King Oyster – 200g
Sausage – 200g
High Ratio Flour – 30g
Whipping Cream – 600g
Salt – 4g
Black Pepper (Coarse) – 2g

Bun
Group 1
Bread Flour – 1000g
Mauri Platinum Yeast – 15g
Sugar – 130g
Salt – 16g
Mauri Improver – 5g
Milk Powder – 50g

Group 2
Cold water – 320g
Eggs – 100g
Milk – 200g

Group 3
Unsalted Butter – 100g

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Production Method:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients into the mixer and mix for 3 – 5 minutes at high speed or until dough no stick to hand.
3. Add in Group 3 and mix 8 – 10 minutes at high speed or until dough fully develop.
4. Rest dough for 10 minutes and cover the dough to prevent skinning.
5. Divide dough into 50g and further rest for another 10 minutes. Punch the dough into round shape and place into round cup.
6. Proof at 38 ^˚C and RH 85% for approximately 70 – 85 minutes or until double in size. Fill the carbonara filling onto and sprinkle some cheddar cheese on top.
7. Bake at 195^˚C top 190^˚C bottom for about 8 – 12 minutes.

• Baking condition varies upon oven used and dough weight..