Chocolate hot-cross bun

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Mixing Time		10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 9’ slow. Add the inclusions and mix 1’ slow.
Dough °C		24°C
Bulk Fermentation		30’ at ambiant temperature
Scaling and Pre-shaping		Divide dough pieces of 45gr and pre-shape round
Shaping		Shape round and place 3x3 pieces into a rectangle mould, already greased
Final Fermentation		2h00 at 28°C and 80% humidity
Decoration		Glaze with the Sunset Glaze Easy Plus and do the decoration with the white paste
Baking		In the deck oven at 180-180°C for 25’
After Baking		Glaze with the syrup.
Final		When the core temperature is at 36°C, pack in the plastic bag

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