Corn, Chorizo & Chilli Foldovers using IREKS CORN BREAD-MIX
Dough and Cheese sauce — an IREKS recipe in 2 components, makes 20 pieces. Uses Ireks Corn Bread Mix 12.5 kg.
- mixing time (spiral mixer)
- 3 + 2 min
- dough temperature
- 23 °C
- resting time (folded dough)
- 15–30 min
- final proofing time
- 30 min
- baking temperature
- 200 °C
- baking time
- 18 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Wheat flour | 1.500 kg |
| Ireks Corn Bread Mix 12.5 kg | 0.500 kg |
| Margarine | 0.050 kg |
| Salt | 0.010 kg |
| Yeast | 0.030 kg |
| Water, approx. | 0.960 kg |
Cheese sauce
| Ingredient | Quantity |
|---|---|
| Bechamel sauce | 0.200 kg |
| Egg yolk | 0.080 kg |
| Mature cheddar, grated | 0.100 kg |
| Chorizo (40 slices) | 0.200 kg |
| Fresh chilli, sliced | 0.020 kg |
Method
Fold in 0.250 – 0.300 kg roll-in shortening per each kg dough giving three single turns. It is recommended to observe short relaxation times between the individual turns. Allow the ready-folded dough to relax for 15 – 30 minutes.
Mix the ingredients until smooth.
Roll the dough out to a thickness of approx. 3 mm, cut into squares and cut into one corner. Place two slices of chorizo over the centre of the dough pieces, spread with the cheese sauce and put fresh chilli on top. Subsequently, pull the opposite corner through the cut, press down slightly and allow to prove. After the final proof, wash with egg and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.