Ingredients

Group 1
Ingredient
KG
FINO COFFEE BOY ( PART 2)
1.000
BUTTA BUTTEROILS SUBSTITUTE
0.330
Total Weight: 1.330
Group 2
Ingredient
KG
Water
0.165
Oil
0.165
Total Weight: 0.330
Group 3
Ingredient
KG
APITO EXPRESSO PASTE
0.175
Total Weight: 0.175

Method

1. Cream Group 1 for 2 minutes on 2nd speed.
2. Cream further for 5 minutes on top speed.
3. Scrape down in between.
4. Add Group 2 and cream for 30 seconds for 2nd speed.
5. Add Group 3 and cream until incorporated.
6. Pipe the coffee boy topping on top (70%) of bun. (Weight of bun = 60 g.nos)
7. Bake at 200°C for 20-25 minutes.

Ingredients

Group 1
Ingredient
KG
FINO COFFEE BOY ( PART 2)
1.000
BUTTA BUTTEROILS SUBSTITUTE
0.330
Total Weight: 1.330
Group 2
Ingredient
KG
Water
0.165
Oil
0.165
Total Weight: 0.330
Group 3
Ingredient
KG
APITO EXPRESSO PASTE
0.175
Total Weight: 0.175

Method

1. Cream Group 1 for 2 minutes on 2nd speed.
2. Cream further for 5 minutes on top speed.
3. Scrape down in between.
4. Add Group 2 and cream for 30 seconds for 2nd speed.
5. Add Group 3 and cream until incorporated.
6. Pipe the coffee boy topping on top (70%) of bun. (Weight of bun = 60 g.nos)
7. Bake at 200°C for 20-25 minutes.