2) leave the dough aside for fermenting...observe for double in size
can consider putting dough in plastic bag to speed up the expansion
3) then take the dough and roll them into the size required, cn be 20g, 30 or 60g depending on your personal preference for the size of bun
4) put them neatly on baking tray (do not add filling yet)
5) do not add any flour at this stage
6) try to do them in an air-con environment
7) leave the tray aside, wait for the rolled dough to double in size (do not stay in aircon now to speed up)
8) once it is double, quick add in the filling, can be sauages, curry, plain (with sweet cross on top)
9) bake them...baking time will depend on the size of the bun
Good Luck trying
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