Common practice is: To bake in special trays which have (hollow) sections providing shape for the ‘dished’ final product Using the two tray method, where a baking tray is placed on top of the buns, providing enough space for the bun to reach certain height, also known as lidded method To pin the pieces out to required diameter and bake on normal baking trays, this method is very time-consuming. Finish Traditionally with flour topping which should not colour during baking. Left or dressed with sesame seeds.
Common practice is: To bake in special trays which have ‘dished’ (hollow) sections providing shape for the final product Using the two tray method, where a baking tray is placed on top of the buns, providing enough space for the bun to reach certain height, also known as lidded method To pin the pieces out to required diameter and bake on normal baking trays, this method is very time-consuming. Finish Traditionally with flour topping which should not colour during baking. Left or dressed with sesame seeds.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx