Karelian Pie (SonPulse Korean)
Karelian Pie based on SonPulse Korean.
Servings 50 pieces
Ingredients
Dough:
- 800 g - 80% Rye flour 997
- 500 g - 50% Water approx.
- 200 g - 20% Flour (high-protein)
- 40 g - 2% Salt
Filling:
- 1.000 g - 100% SONPULSE KOREAN
- 150 g - 15% Water
Working method
- Thin the SonPulse Korean with water.
- Make a dough from all the ingredients approx. 8 minutes, mixing in lowest speed and kneading in highest gear approx. 1-2 minutes.
- Scale pieces of dough weighing approximately 30 grams and rounding.
- Roll out the dough pieces into thin oval slices approx. 1,5mm thick.
- Pipe SonPulse Korean on each piece and mould to Karelian Pies.
- Bake approx. 14 minutes at 200°C.