Korean Schnecken
Korean Schnecken based on SonPulse Korean
Ingredients
Laminated yeast dough:
- 500 g Flour
- 250 g Laminating butter/laminating margarine
- 200 g Water approx.
- 50 g Sugar
- 25 g Margarine
- 25 g Fresh yeast
- 8 g Salt
Filling:
- 440 g SONPULSE KOREAN
- 30 g Water
Decoration:
- Mix of white and black sesame seeds
Working method
- Make laminated yeast dough.
- Mix the SonPulse Korean with water.
- Roll out the dough to a 25 cm wide and a 1,5 mm thickness.
- Spread the filling over almost the entire slice, leaving a narrow adhesive strip.
- Lightly moisten the adhesive strip with water and roll up the slice.
- Cut schnecken of 4 cm wide (approx. 50 g).
- Decorate with a mix of white and black sesame seeds.
- Final proof: approx. 80 minutes.
- Bake: approx. 20 minutes at 175°C.
Tip: Use plant-based margarine for vegan snacks
