Semi-puff Pastry Rolls – Silkgrain Sonnen Musli
Dough, Lamination and Filling — a Zeelandia recipe in 3 components. Uses Piri Piri Sauce 5 kg.
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 5 min
- dough temperature
- 22-24 °C
- initial fermentation time
- 10 min
- resting time (after 2nd rolling)
- 20-30 min
- final proofing time
- 40 min
- baking temperature (start)
- 240 °C
- baking temperature (after 5 minutes)
- 210 °C
- baking time
- 18-20 min
- steaming time
- 5 s
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Silkgrain Sonnen Musli | 40 kg |
| Active Super Free | 0.5 kg |
| Wheat flour type 500 | 100 kg |
| Yeast | 3 kg |
| Salt | 2 kg |
| Oil | 3 kg |
| Water | 38.5 kg |
Lamination
| Ingredient | Quantity |
|---|---|
| Puff Pastry margarine | 40 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Piri Piri Sauce 5 kg | 33 kg |
| Yellow cheese | 10 kg |
Method
- Dough
Mix all ingredients for 6 minutes on slow speed, then 5 minutes on fast speed (until the dough is fully developed). Cold water: the amount depends on the water absorption of the flour. Dough temperature 22–24°C. Initial fermentation about 10 minutes.
- Lamination
Laminate/roll in the Puff Pastry margarine (1x3, 1x4, 1x3), with a 20 to 30 minute rest after the 2nd rolling. Protect the dough from drying out and leave it in the cold room.
Shaping: roll the dough out to a thickness of 4 mm and cut a strip 10 cm wide. Deposit the filling, roll up, cut and place on a tray.
Final proofing: about 40 minutes.
Baking: bake in a rotary oven with steam in the chamber. Temperature 240°C at the start, after 5 minutes reduce to about 210°C. Baking time about 18–20 minutes. Steaming 5 s. Open the damper 5 minutes before the end of baking.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.