BRIOCHE - New Zealand Bakels

BRIOCHE - New Zealand Bakels

www.nzbakels.co.nz

No Time Dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes.

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Ingredients

  • Flour 4.000 100.00
  • BAKELS BUN CONCENTRATE 0.600 15.00
  • Eggs 1.000 25.00
  • Butter 0.400 10.00
  • BAKELS INSTANT ACTIVE YEAST 0.070 1.80
  • Water (variable) 1.240 31.00

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