Mushroom Pasty
Mushroom Pasty — a Zeelandia recipe. Uses Mushroom Filling 5 kg (Zeelandia).
- mixing time (without margarine, low speed)
- 5 min
- mixing time (with margarine, high speed)
- 7-8 min
- dough temperature
- 25-27 °C
- resting time
- 20 min
- dough thickness
- 4 mm
- strip width
- 9 cm
- piece length
- 9 cm
- proofing time (final)
- 30 min
- baking temperature
- 220 °C
- baking time
- 14 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Soft Mix | 2 kg |
| Wheat flour type 550 | 100 kg |
| Salt | 2.4 kg |
| Yeast | 10 kg |
| Eggs | 10 kg |
| Margarine (80% fat) | 40 kg |
| Milk (3.2% fat) | 35 l |
| Mushroom Filling 5 kg (Zeelandia) | 50 kg |
Method
Mix all ingredients except the margarine for 5 minutes on low speed.
Add the margarine and mix everything for 7-8 minutes on high speed.
Rest the dough for 20 minutes.
Roll out the dough to a thickness of 4 mm and cut into strips 9 cm wide.
Place the mushroom filling along the middle of each strip lengthwise.
Fold one edge of the dough over the filling, press down and roll up to the other edge of the dough.
Slightly flatten the resulting roll and cut it into 9 cm lengths.
Place the pieces on trays lined with paper and brush with egg.
Final proof for about 30 minutes.
Bake at 220°C for about 14 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.