Yield: 12 buns (about 70 g each)
Final Dough Ingredients:
Piping Paste Ingredients:
Dough Temperature formula: Take the desired dough temperature that you require and double it, then subtract the temperature of the flour to arrive at the temperature of the added liquids to be added. (Water or in this case Milk.) This formula will only work however if using the Fahrenheit scale. (Not Centigrade)
i.e. Desired dough temp. = 76F Double this to obtain 152F then take away your flour temp. lets say in this example to make it easy 52F. Therfore your water/milk temp needs to be 100F to achieve your desired dough temp. Although an approximate formula it works reasonably well.
“ONE APENNY TWO A PENNY HOT CROSS BUNS
Added by: Shiretor
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.