Carbonara Bun

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Carbonara Filling

King Oyster200g
Sausage200g
High Ratio Flour30g
Whipping Cream600g
Salt4g
Black Pepper (coarse) 2g

Ingredients:

Group 1

Bread Flour1000g
Mauripan IDY 15g
Sugar130g
Salt16g
Sweet Bun Improver5g
Milk Powder 50g

Group 2
Cold Water320g
Eggs100g
Milk200g

Group 3
Unsalted Butter100g

Baking Step:

  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.

Carbonara Filling Production Method:

  1. Cook king oyster mushrooms and sausages until done, then add whipping cream, high ratio flour, salt, and black pepper, cooking until thickened before cooling.
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