Korean Quiche (SonPulse Korean)
Korean Quiche based on SonPulse Korean.
Pieces pieces
Ingredients
Laminated dough:
- 2.500 g Laminated dough without yeast
Filling:
- 3.500 g SONPULSE KOREAN
- 525 g Water
Working method
- Thin the SonPulse Korean with water.
- Roll out the laminated dough to a sheet from 2 mm thickness.
- Stab round sheets diameter 20 cm.
- Drape small round baking tins (diameter 15cm depth 3,5 cm.) with it.
- Fill each draped baking tin with 275 grams SonPulse Korean filling.
- Bake approx. 35 minutes at 200°C.
