Karelian Pie (SonPulse Korean)
Karelian Pie based on SonPulse Korean.
Pieces pieces
Ingredients
Dough:
- 800 g – 80% Rye flour 997
- 500 g – 50% Water approx.
- 200 g – 20% Flour (high-protein)
- 40 g – 2% Salt
Filling:
- 1.000 g – 100% SONPULSE KOREAN
- 150 g – 15% Water
Working method
- Thin the SonPulse Korean with water.
- Make a dough from all the ingredients approx. 8 minutes, mixing in lowest speed and kneading in highest gear approx. 1-2 minutes.
- Scale pieces of dough weighing approximately 30 grams and rounding.
- Roll out the dough pieces into thin oval slices approx. 1,5mm thick.
- Pipe SonPulse Korean on each piece and mould to Karelian Pies.
- Bake approx. 14 minutes at 200°C.
