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??Baker: No, we need to use another portion of the dough for glazed buns, which is a sugary coating on the top of the bun, and we need to score another batch, which is when we lightly cut the surface of the bun in order to make a design.The fermentation process, along with kneading the dough, creates aeration and makes for a taller and wider bun.We use a divider to portion out the dough, and then we place the portioned out dough into pans, which is called panning.We'll then use our scale to weigh each bun and ensure all are portioned equally.This is when we place a light layer of flour on our surface before we begin dough kneading.We don't have to worry about calculating an exact baker's percent for this flour-we'll use that for the flour in the recipe.We either use baking powder or yeast in our breads, but this recipe calls for yeast.We use several other ingredients in the recipe for buns though, including warm water, sugar, salt, oil, and more flour!It's important we handle our dough well in order to make a tight dough, which allows the gluten in the dough to expand.The sugar feeds the yeast in the dough, which starts the fermentation process.?Trainee: So we've assembled our dough.?Baker: An egg wash simply coats the top of the bun so that the top can caramelize, giving a nice golden brown color which makes people really want to buy our buns.Technology and Processing

?Trainee: Good morning!

‏ Technology and Processing

‏Trainee: Good morning! Since it's my first day baking here, I am hoping to learn as much as I can from you before I get to work on my own.

‏Baker: I am happy to help! How about we start with the recipe for our buns? I can start by showing you the dusting process. This is when we place a light layer of flour on our surface before we begin dough kneading. We don't have to worry about calculating an exact baker's percent for this flour-we'll use that for the flour in the recipe.

‏Trainee: Is baking powder the same thing as flour? Are there any other ingredients besides flour that we will use?

‏Baker: Baking powder is different from flour. It acts as a leavening agent, which causes the bread dough to rise. We either use baking powder or yeast in our breads, but this recipe calls for yeast. We use several other ingredients in the recipe for buns though, including warm water, sugar, salt, oil, and more flour!

‏Trainee: What does the oil do, exactly?

‏Baker: The oil acts as an emulsifier. Emulsification allows the bread dough to more easily be handled. It's important we handle our dough well in order to make a tight dough, which allows the gluten in the dough to expand.

‏Trainee: What about sugar in the recipe? Does that make the dough sweet?

‏Baker: Not really. The sugar feeds the yeast in the dough, which starts the fermentation process. The fermentation process, along with kneading the dough, creates aeration and makes for a taller and wider bun.

‏Trainee: So we've assembled our dough. Now what do we do? This seems like a big mess.

‏Baker: It is a bit messy, but that's what makes it fun. We use a divider to portion out the dough, and then we place the portioned out dough into pans, which is called panning. From there we may do a few different finishing touches for our buns. For these, let's use an egg wash.

‏Trainee: What's an egg wash? Why would you want that on your bread?

‏Baker: An egg wash simply coats the top of the bun so that the top can caramelize, giving a nice golden brown color which makes people really want to buy our buns. This does however decrease the shelf life of the bread, so we'll have to sell it quickly!

‏Trainee: Since we've finished this batch, are we done for the day?

‏Baker: No, we need to use another portion of the dough for glazed buns, which is a sugary coating on the top of the bun, and we need to score another batch, which is when we lightly cut the surface of the bun in order to make a design. We'll then use our scale to weigh each bun and ensure all are portioned equally. After that, they're ready to be served!

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