Korean Carree
Korean Carree based on SonPulse Korean
Ingredients
Laminated yeast dough:
- 500 g Flour
- 200 g Water approx.
- 250 g Laminating butter / margarine
- 50 g Sugar
- 25 g Margarine
- 25 g Fresh yeast
- 8 g Salt
Filling:
- 400 g SonPulse Korean
Working method
- Make laminated yeast dough.
- Rollout the dough in 28 x 46 cm and thickness 2,5 mm.
- Cut squares 9 x 9 cm. (approx. 45 g).
- Cut in 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
