Bread roll
Ingredients
- 1 kg
- SPICY GRANIX WITH PEPPER
- 4 kg
- WHEAT FLOUR TYPE 550
- 0,15 kg
- YEAST
- ok. 2,5 kg
- WATER
- 0,6 kg
- STUFFING
- 1 kg
- MARGARINE PUFF PASTRY MASTER (hand rolling)
- 1 kg
- MARGARINE PUFF PASTRY 80% ESPERTO (Machine Rolling)
- 0,6 kg
- CHEESE YELLOW CHIPS
- ok. 0,6 kg
- SESAME
A method of preparing
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 26 - 28°C
Weight of the cake: according to the plant
Aging of the cake: 15 min
Final fermentation: 25 min
Baking temperature: 220°C with gentle steaming of the oven
Baking time: according to weight
From all the ingredients above prepare a cake. Divide into the appropriate size of the press.
Roll out the dough into a rectangle and apply plasticized margarine on two-thirds of the surface. Roll out the finished cake 3 x 3.
After the last rolling, gently grease the dough with water and sprinkle with sesame.
Then turn the dough to the other side, apply and evenly distribute the mushroom-vegetable stuffing, sprinkle with yellow cheese.
So prepared dough cut into equal strips, roll and lay on corrugated sheets. Defrost with a gentle steaming of the baking chamber.
Bon appétit!
