Bollos tipo mediasnoches / Yeasted buns

Bollos tipo mediasnoches
Harina de fuerza 100%
Agua o leche 50%
Mantequilla 10%
Azúcar 10%
Huevo 10%
Sal 2%
Levadura fresca 4% *

* En panadería el máximo recomendable es 2% de levadura, pero al tratarse de una masa que lleva tanta cantidad de grasa y azúcar, se puede sobrepasar ese límite.

Prefermento tipo esponja con toda la levadura, y parte de la harina y del agua. Amasado intensivo de todos los ingredientes. Fermentación en bloque de 30 minutos. División en piezas de 50 gramos. Preformar bolitas. Dejar reposar 10 minutos. Formar. Con 1 kilo de harina te saldrán unos 40 bollos. Pintar con huevo. Dejar fermentar por espacio de 1h20m-1h30m o hasta que haya doblado volumen. Pintar con huevo y hornear, 11 minutos a 200 grados.

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Yeasted buns

High protein flour 100%
Water or milk 50%
Butter 10%
Sugar 10%
Egg 10%
Salt 2%
Fresh yeast 4% *

* In bakery, the maximum quantity of yeast you should use is 2%, but this is a dough which contains a big quantity of fat and sugar, so you can use more.

Make a sponge with all the fresh yeast, and a part of flour and water. Rest. Add the rest of the ingredients. Intensive kneading. Bulk fermentation, about 30 minutes. Divide in pieces of 50 grams. Preshape little balls. Let them rest 10 minutes. Shape buns. With 1 kilo of flour you’ll get about 40 buns. Paint with beaten egg. Let it ferment 1h20m-1h30m or until it doubles its volume. Paint with beaten egg and bake, 11 minutes at 200 C.

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