Cheese Schnecken
Cheese Schnecken based on QS Tarwemoutbollen (Wheat Malt Buns)
Servings 0
Ingredients
- 10000 g - 100% Wheat flour
- 1500 g - 15% QS Tarwemoutbollen (Wheat Malt Buns)
- 300 g - 3% Fresh yeast
- 150 g - 1.5% Salt
- 5500 g - 55% Water approx.
Filling:
- 2000 g - 20% Grated old cheese
- 50 g - 0.5% White pepper
Decoration:
- 1500 g -15% Grated old cheese
Working method
- Mix all ingredients into a smooth and fairly stiff dough.
- Dough temperature: approx. 27ºC.
- Dough proof: approx. 10 minutes.
- Roll the dough into slices of approx. 40 cm width and a thickness of 4,5 mm. Moister the slice with water and spread with grated old cheese and sprinkle some white pepper. Roll it tightly and cut it into pieces of 3 cm and place the dough pieces on with baking paper prepared baking sheets.
- Final proof: approx. 60 minutes.
- Decorating: just before baking sprinkle with grated cheese as decoration.
- Baking: approx. 10 minutes at 240ºC.