EIGIL HOEYRUP

WORK WITH ME

I'm available for freelance and short-term projects in multimedia, e-learning, and illustration.

I collaborate with companies, creatives and independent clients to develop clear, engaging visual content.

A simple interactive lesson showing how I turn a process into, clear visual learning

Step 1: Ingredients

yeast Yeast 25g
sugar Sugar 10g
water Hand warm water 4 dl
extra virgin olive oil Extra virgin olive oil 2 tbsp
wheat flour type 00 Wheat Flour (Type 0 or 00) 650g
salt Salt 10g

Step 2: Mixing

  • 1
    YEAST
    Dissolve the yeast in a large bowl
  • 2
    SUGAR
    Add sugar to activate it
  • 4
    WATER
    Mix until dissolved
  • 5
    OLIVE OIL
    Combine evenly
  • 6
    FLOUR
    Add gradually until dough forms
  • 3
    SALT
    Add the salt after half the flour to avoid harming the yeast
mixing bowl

Step 3: Kneading

dough Bring the dough together – form a rough ball
kneading Knead by hand – push and fold
flour Add flour if needed – prevent sticking
smooth dough Knead until smooth – soft and elastic

Step 4: Proofing (Resting)

  • 1
    resting dough covering cloth
    Cover the dough – use a cloth or plastic wrap
  • 2
    resting dough
    Let it rest in a warm place – To use the oven, heat it to 50°C, turn it off, then place the bowl inside
  • 3
    resting dough short hand long hand
    Wait 1–2 hours – until doubled in size
  • 4
    resting dough
    Ready to bake – dough should be soft and airy

Step 5: Baking

Forming buns Shape the buns Divide the dough into equal pieces
Tray with buns Place on tray Leave space between each bun
Tray with buns Covering cloth
Let them rise again Allow the shaped buns to rest and reproof for 30 minutes
Oven temperature Preheat oven Set to 220°C (430°F), fan/ventilated oven.
Baking time Bake 15–20 minutes until golden brown For a crispier crust, place a small basin of water at the bottom of the oven while baking.
Cooling buns Steam
Cool down Let the buns rest before serving
Done! Your buns are ready