Cheese Bun - Sweet Yeast Bun 5% (World Cup)
Dough, Cheese filling and Cherry topping — a Zeelandia recipe in 3 components. Uses Poppy Seed Paste, 12 kg.
- mixing time (dough, slow speed)
- 4 min
- mixing time (dough, fast speed)
- 6 min
- dough temperature
- 26-27 °C
- resting time (dough pieces)
- 10 min
- proofing time (final)
- 35 min
- mixing time (cheese filling, medium speed)
- 3 min
- baking temperature
- 210-220 °C
- baking time
- 12 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Sweet Yeast Dough Mix 5% | 0.08 kg |
| Wheat flour type 550 | 2.00 kg |
| Sugar | 0.34 kg |
| Salt | 0.03 kg |
| Eggs | 0.10 kg |
| Yeast | 0.16 kg |
| Skimmed milk powder | 0.02 kg |
| Water | 0.80 kg |
Cheese filling
| Ingredient | Quantity |
|---|---|
| Cheesecake Mix | 0.88 kg |
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 0.23 kg |
| Cheesecake curd cheese | 1.22 kg |
| Eggs | 0.19 kg |
Cherry topping
| Ingredient | Quantity |
|---|---|
| Frutta Top Cherry in gel | 0.75 kg |
Method
- Dough
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature about 26-27°C.
- Dough
Divide the dough into pieces (presy) of 2.1 kg. Rest the pieces for 10 minutes.
- Dough
Divide the pieces into 30 portions each, round them and place them on boards.
- Dough
Final proofing for 35 minutes in a proofer.
- Dough
Make indentations in the buns and brush with egg.
- Cheese filling
Mix all ingredients on medium speed for about 3 minutes (using a flat beater).
- Cheese filling
Using a piping bag, pipe the filling into the indentations of the buns.
- Cherry topping
Using a piping bag, pipe Fruitful Cherry into the middle of the cheese filling.
Decorate with flaked almonds.
Bake at 210-220°C for about 12 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.