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Korean Carree
Korean Carree based on SonPulse Korean
Servings
0
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.
Notes
Tip: use plant-based margarine for vegan snacks