Semi-French Corn Breadsticks
Semi-French Corn Breadsticks — a Komplet recipe in 2 components. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 7 min
- dough temperature
- 25 °C
- proofing time (dough)
- 10 min
- resting time (after dividing)
- 10 min
- resting time (cold room, after first fold)
- 10 min
- resting time (between rollings)
- 10 min
- proofing time (strips)
- 40-45 min
- baking temperature
- 200-210 °C
- baking time
- 15 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Corn Bread Mix CL | 3500 g |
| Wheat flour type 550 | 6500 g |
| Salt | 190 g |
| Yeast | 400 g |
| Eggs | 500 g |
| Water | 4500 g |
| Puff pastry margarine | 4000 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Yellow cheese | 1500 g |
| Komplet Pikanteria Savoury Bread Topping 10 kg | 1500 g |
Method
Mix all ingredients into a dough and set it aside to proof.
After the first proofing, divide the dough into pieces and rest them for 10 minutes to relax. Piece weight: 1.5 kg.
Roll the dough out into a rectangle and place 0.4 kg of margarine on 2/3 of the surface. Fold in three. Rest in the cold room for 10 minutes.
Then roll out and fold 2×4, with a 10-minute rest between rollings.
Roll the dough out into a ribbon 20 cm wide and about 0.6 cm thick. Moisten with water, sprinkle one side with grated yellow cheese and the other side with KOMPLET Pikanteria topping.
Cut into strips about 1-1.5 cm wide, place on trays and leave to proof.
After proofing, put into the oven and bake with steam.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.