Korean Carree
Korean Carree based on SonPulse Korean
Ingredients
Laminated yeast dough:
- 500 g Flour
- 50 g Sugar
- 25 g Margarine
- 25 g Fresh yeast
- 8 g Salt
- 200 g Water approx.
- 250 g Laminating butter / margarine
Filling:
- 400 g SonPulse Korean
Working method
- Make laminated yeast dough.
- Rollout the dough at 28 x 46 cm and thickness 2,5 mm
- Cut squares 9 x 9 cm. (approx. 45 g)
- Cut in and form.
- Pipe SonPulse Korean in the middle, approx. 35 g per piece.
- Final Proof approx. 80 minutes.
- Bake approx. 20 minutes at 175°C.
Tip: use plant-based margarine for vegan snacks
