Recipe detail

Name: Bun dumpling
Yield: 10
Cuisine: Czech
Ingredients: 1.0000 kg Hrubá mouka; 0.6000 l Mléko; 0.0100 kg Cukr; 0.0200 kg Sůl; 42.0000 g Droždí čerstvé; 2.0000 tPcs Rohlík nebo žemle na kostky nakrájená

Side dishes Bun dumpling

11. 10. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Side dishes

Cuisine: Czech

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Program steps

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Steaming

Termination by time

00:15 hh:mm

95 °C

50 %

Steaming

Termination by time

00:10 hh:mm

98 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
coarse wheat flour	1	kg
milk 3.5%	0.6	l
caster sugar	0.01	kg
salt	0.02	kg
fresh yeast	42	g
baguettes	2	pcs

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	354.7 kJ
Carbohydrate	76.1 g
Fat	1.1 g
Protein	10.1 g
Water	0 g

Directions

We will prepare the dough in the classic way, according to custom.
We roll out cones weighing approx. 0.5 kg or 0.75 kg.
We place the dumplings in special shaped grates - Inserts for dumplings smeared with fat.
We put it in the convection oven - preferably one drawer at a time.
We will set up the convection oven according to the program mentioned above.
After finishing the program, lightly moisten with water and do not pierce.
Take out the dumplings and coat them with fat (lard, butter, oil).

Recommended accessories

Form for dumplings