Filled Corn Snails using IREKS CORN BREAD-MIX
Filled Corn Snails using IREKS CORN BREAD-MIX — an IREKS recipe in 2 components. Uses Ireks Corn Bread Mix 12.5 kg and Ireks Corn Bread Topping 8 kg.
- mixing time
- 4 + 4 min
- dough temperature
- 20 – 22 °C
- bulk fermentation time
- 20 – 30 min
- scaling weight
- 0.070 kg
- resting time (between turns)
- 10 min
- final proof time
- 40 – 50 min
- baking temperature
- 230 °C
- baking time
- 18 – 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5.000 kg |
| Ireks Corn Bread Mix 12.5 kg | 5.000 kg |
| Butter | 0.600 kg |
| Yeast | 0.300 kg |
| Water, approx. | 5.000 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Ireks Corn Bread Topping 8 kg |
Method
Fold 0.250 – 0.300 kg shortening per kg dough with three single turns. Between each turn allow the dough to rest for 10 minutes.
Roll the dough to a width of approx. 30 cm and spread with grated cheese and curry powder.
Roll the dough into a roll and cut slices of approx. 2 cm width.
Put the slices on trays and sprinkle with IREKS CORN BREAD-TOPPING.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.