Half-french roll Golden Corn
Ingredients
- 2,5 kg
- GRANIX GOLDEN CORN
- 7,5 kg
- WHEAT FLOUR TYPE 550
- 0,25 kg
- YEAST
- ok. 5,2 kg
- WATER
- 3,4 kg
- MARGARINE PUFF PASTRY
- 2,4 kg
- STUFFED ITALIAN SAUCE A'LA PIZZERINA
- 1,2 kg
- YELLOW CHEESE CHIPS
A method of preparing
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 24 - 26°C
Weight of the cake: according to the plant
Aging of the cake: 5 min
Final fermentation: 30 - 40 min
Baking temperature: 230 - 220°C without steaming
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. Fold on 3 and leave in the fridge for 10 minutes. Roll and fold 2x4 with a 10 minute rest between rolls.
After rolling out to a thickness of 0. 4 cm, spread the mushroom stuffing over 1/2 the width of the rectangle (rectangle width 30 cm), sprinkle with yellow cheese and fold in half. Cut strips with dimensions: width 2 - 3 cm, length 15 cm, twist them in the opposite direction, lay on sleves. Submit to final fermentation for about 30 min. Spread with egg and sprinkle with Gold Decoration.
Bon appétit!
