Raisin bun 3pax

Ingredients
Bread flour 150gm
Sugar  90gm
Salt 9gm
Unsalted butter 75gm
Dairy cream 45gm
Egg 1nos 50gm
Sponge dough **prepared by school
Bread flour 600gm
Yeast 15gm
Water 360gm
Total sponge dough 975gm

Sponge process
1)Mix ingredients Speed 1 5mins
2) wrap, rest @room temp for 3hours / rest at chiller 1hr

Dough process
1)Add sponge into mixing bowl
2)Add *dough* ingredient into Sponge 1
*PULSe 3-4times to prevent splatter/mess
3)Mix All ingredient Sponge + Dough ingredient
SPEED 1 - 2min
SPEED 2 4-6MINS - 
*add raisin n move to speed 1
Check for window
4)Remove from bowl scale 40gm each make into nice round shape
5)Proof for 30min
6)Bake @180deg for 10-12min
7)Brush immediately w/melted butter
8)Enjoy the buns 😊😋
Note for bread making 7steps
1.Mix
2.Floortime. 
NO/RAPID DOUGH FERMENTATION 10MIN
BILK FERMENTATION -STRAIGHT DOUGH METHOD -60MIN
3.Divide & round
4.Intermediate proof
NO TIME RDS 10mins
B.fementation/straight dough method 60mins
5.Shape
6.Final proofing
No time RDS n Bulk fementation 60mins
7.Bake

Sponge n Dough
1)Staling process is slower than any other method ir No time -rapid dough system
2)More flavourful

When dough is ready
1)form a unique noise - floppy
*thin membrane is well form when all ingredients are harmoginised

*Demix
Demixing is the unintended separation of the substances in a mixture. Inhomogeneities appear in the film as a result of liquid-liquid demixing. The quality of a powder mixture is improved if the degree and rate of demixing can be minimized. Demixing is the unintended separation of the substances in a mixture.

Importance in bread making particularly is the *Mixing*

Sponge n dough and for all other bread except no time dough ideal temp 25deg

No time dough ideal temp 30deg

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