Recipe Pink Ice cream slider
Ingredients
- 160g Macphie Softie®
- 60g yeast
- 1.6kg bakers grade bread flour
- 870ml water
- Bake stable pink food colouring
- Raspberries
- Macphie Mactop® Traditional
- Macphie o.t.t® PLUS White Chocolate dessert topping
Method
Make up the bun by adding the Macphie Softie®, flour, water, yeast and food colouring to a spiral mixer and mix for 2 minutes on slow speed and 6 minutes on fast speed until a dough has formed.
Roll the buns into 60g balls and allow to prove at 40°C . 85% RH.
Bake at 210°C for 12-15 minutes.
Whip the Macphie Mactop® Traditional, add additional flavours if required, spread into a lined tray and freeze.
Once the Macphie Mactop® Traditional is frozen, cut out a puck with a round cutter, the same diameter as your buns.
Slice the buns and place in the Macphie Mactop® Traditional ice cream.
Cover the bun with Macphie o.t.t® PLUS White Chocolate dessert topping and decorate accordingly.
