Plant-Based Bun

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Working Method

Complexity level:

Mixing spiral	Mix all ingredients except shortening. Mix at slow speed for 3-5 mins; fast speed for 4-6 mins until gluten is formed. Add in shortening and mix until well combined.
Dough temperature	27°C
Scale	80g – round it up
Bulk fermentation	30 min
Intermediate proof	20 min

Make up	Roll out the dough into square, cut into four sections from the flat edges leaving the middle intact. Put Cremfil Hami Melon, sea coconut in one of the sections and use the opposite section to cover it up. Cut strips for the remaining 2 sections and criss-cross above the covered section.
Final fermentation	±90 min at 30°C and 80% R.H.

Oven temperature	Top 210°C bottom 180°C
Baking time	±10 min