Ingredients:
Group 1
Bread Flour – 700g
Mauri Wholemeal Mix – 300g
Mauri Improver – 5g
Mauri Platinum Yeast – 20g
Salt – 20g
Group 2
Cold Water – 500g
Evaporated Milk – 110g
Golden Syrup – 80g
Treacle – 40g
Crunchy Peanut Butter – 110g
Group 3
Chocolate Chips – 150g
Peanut Nibs – 150g
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Production Method:
- Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
- Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until dough is fully develop.
- Add in Group 3 ingredients into the mixer and mix for 1 minute at slow speed.
- Rest dough for 10 minutes and cover the dough to prevent skinning.
- Divide dough into 60g and further rest for another 10 minutes and shape the dough.
- 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.
( This recipe can make 36 x 60g buns )
