Corn, Chorizo & Chilli Foldovers using IREKS CORN BREAD-MIX
Dough, Cheese sauce and Topping — an IREKS recipe in 3 components, makes 20 pieces. Uses Ireks Corn Bread Mix 12.5 kg.
- mixing time (dough)
- 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 | 1.5 kg |
| Ireks Corn Bread Mix 12.5 kg | 0.5 kg |
| Margarine | 0.05 kg |
| Salt | 0.01 kg |
| Yeast | 0.03 kg |
| Water, approx. | 0.96 kg |
Cheese sauce
| Ingredient | Quantity |
|---|---|
| Bechamel sauce | 0.2 kg |
| Egg yolk | 0.08 kg |
| Cheddar, mature, grated | 0.1 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Chorizo (40 slices) | 0.2 kg |
| Chilli, fresh, sliced | 0.02 kg |
Method
- Dough
Mix the ingredients for 3 + 2 minutes in a spiral mixer. Dough temperature 23 °C.
- Dough
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.
- Cheese sauce
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.
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.