Method

  • Makes 9 dozen

    Mix ingredients together for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer)

    The temperature of the dough should be 27°C (80°F)

    Grill chorizo to release colour and flavour

    Add inclusions and mix on slow speed until clear

    Deposit weight 50g each

    Process immediately as required

    Prove at 40°C 85% relative humidity for 45-60 minutes

    To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth

    Allow batter to rest for 20-30 minutes before piping onto proved, glazed buns

    Glaze then pipe cross using Macphie Crossing Mix prior to baking

    Bake at 230-250°C (446-482°F) for 10-15 minutes

Ingredients

  • 3200g bakers grade bread flour
  • 320g Softie®
  • 125g yeast
  • 1740g water
  • 320g chorizo (10% chorizo on flour weight)
  • Macphie Plant-based Glaze
  • 100g Macphie Crossing Mix
  • 85g cold water (the quantity of cold water may be varied depending on the batter consistency required)