Tea Bun

Home // Recipes // Bakers flour // Tea Bun
Inquiry
  • 1kg – Seven Star Bakers Flour
  • 15g – Salt
  • 400g – Sugar
  • 15g – Yeast
  • 5g – Bread Improver
  • 200g – Margarine
  • 20g – Milk Powder
  • 50g – Eggs
  • 3g – Calcium Propionate
  • 520g/540g – Water

First mix the flour, 40g sugar, yeast and Bread Improver, Calcium Propionate for 1 mint slow speed, then add water and mix for 5-6 mints 2nd speed, leave the dough to rest for 30mints.

Put the dough into the mixing bowl then add sugar into the dough in 4 times in equal quantity (each part is about 5-6 mints) then add eggs, milk powder, and margarine and mix it for another 5- 8 mints.

Leave the dough to rest for 30- 45 mints and divide the dough into the required dough weight (60g-75g) then round the dough and put into the tray and final proof for 210- 240 mints, bake it at 180-190C for 12-15 mints