Chocolate Multigrain Cranberry Bun

Ingredients:

Group 1
Bread Flour – 1000g 
Multigrain Mix – 75g
Mauri Platinum Yeast – 20g
Cocoa powder – 50g
Salt – 13g
Sugar – 50g
Milk Powder – 20g
Mauri Improver – 5g

Group 2
Whole eggs – 100g
Cold water – 500g
Unsalted butter – 100g

Group 3
Chocolate chips – 150g
Dried cranberry – 150g

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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 10 – 11 minutes at high speed until dough is fully develop.
3. Add in Group 3 ingredients into the mixer and mix for 1 minute at slow speed.
4. Rest dough for 10 minutes and cover the dough to prevent skinning.
5. Divide dough into 60g pieces and further rest for another 10 minutes and shape the dough.
6. Bake at 195^˚C top 190^˚C bottom for about 8 – 12 minutes.

• Proof at 38^˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
• Bake at 195^˚C top 185^˚C bottom for about 8 – 10 minutes.
  Baking condition varies upon oven used and dough weight.