Pizzerinka Cone - Silkgrain Sonnen Musli
Dough, Lamination and Filling — a Zeelandia recipe in 3 components. Uses Piri Piri Sauce 5 kg.
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 6 min
- dough temperature
- 24 °C
- bulk fermentation time
- 10 min
- resting time (after each rolling)
- 20 min
- proofing time (final)
- 40 min
- baking temperature (first 5 minutes, with steam)
- 240 °C
- baking temperature (after 5 minutes)
- 220 °C
- baking time
- 18 min
- baking temperature (topped cones)
- 240 °C
- baking time (topped cones)
- 5 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Silkgrain Sonnen Musli | 40 kg |
| Active Super Free | 0.5 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 3 kg |
| Oil | 3 kg |
| Salt | 2 kg |
| Water | 38.5 kg |
Lamination
| Ingredient | Quantity |
|---|---|
| Puff Pastry margarine | 40 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Piri Piri Sauce 5 kg | 50 kg |
| Sausages | 62.5 kg |
| Yellow cheese | 25 kg |
Method
- Dough
Mix all ingredients for 5 minutes on low speed and 6 minutes on high speed. Dough temperature about 24°C. Bulk fermentation of the dough about 10 minutes.
- Lamination
Combine (roll in) the dough with the Puff Pastry margarine and fold 1x3 and 2x4, with a 20-minute rest after each rolling. Protect the dough from drying out. Leave it in the chiller.
Roll the dough out to the appropriate thickness (4 mm). Cut squares of about 10/10 cm (about 90 g) and shape them into cones by wrapping the dough around metal tubes, then place them on corrugated trays.
Final proof about 40 minutes.
Bake at 240°C with steam in the oven chamber; after 5 minutes lower the temperature to 220°C. Baking time 18 minutes.
The baked cones can be finished as desired. Apply the sauce, insert half a sausage and sprinkle lightly with cheese. Bake for 5 minutes at 240°C.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.