Sausage Roll
Ingredients
- 10000 g - 100% Flour (Protein)
- 1000 g - 10% Sonplus Luxe (Luxury)
- 500 g - 5% Creme Lux Wit
- 500 g - 5% Milk Powder
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 5000 g - 50% Water approx.
Filling:
- 18000 g - 180% Mince filling
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 25ºC
- Dough rest: Approx. 20 minutes
- Roll out into a flat dough around 25 mm thick and spray in the mince filling (approx. 50 gram per bun). Cut the flat dough and make the edge moist. Roll out the flat dough and cut on desired lenght
- Final proof: Approx. 40 minutes
- Baking: Approx. 8 minutes at 240ºC
