sauteed shrimp dried corn bun



Storage temperature: Refrigerator temperature (25-35°C)

Shelf life: 2 days

<p>Bread dough</p>

- Mix Flour Mix all ingredients (except butter) until all ingredients are melted, then add butter and mix until dough is ready 

- 1st Resting 10-15 minutes, divide the dough 50g, roll into balls 

- 2nd Resting 10-15 minutes 

- Shaping Roll into a mold or baking tray 

- Final resting 50-60 minutes, temperature 30ᵒC, humidity 80% 

- Decoration Brush the egg on top of the cake, sprinkle the filling and decorate mayonnaise pump


Temperature: 180°C-200°C

Time: 14-16 Minutes

Sauteed Shrimp Dried Corn Bun

Complexity level:  

- Total weight of the flour: 1947 gr 

- Total recipe weight: 2307 gr 

- Weight of each cake: 60 gr 

- Weighs 50 grams per 1 flour 

- Quantity: 38 pieces