Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Salt
0.010
Water at 60°C
0.400
Sunflower oil
0.200
Fermdor W Germ Liquid
0.050
Total Weight: 1.660

Method

1. Mix for 6 minutes slow and 7 minutes fast speed.
2. Scale the dough at 200g.
3. Roll out the dough to 0.6mm.
4.Brush the dough with oil and add spinach and feta cheese.
5.Fold the edges, roll and place into a circular shape.
6. Lightly coat the Börek with egg.
7. Bake: 200°C, falling to 190°C for 30-35 minutes, with steam.
8. Pull out damper after 20 minutes.

Yield

8 Börek

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Salt
0.010
Water at 60°C
0.400
Sunflower oil
0.200
Fermdor W Germ Liquid
0.050
Total Weight: 1.660

Method

1. Mix for 6 minutes slow and 7 minutes fast speed.
2. Scale the dough at 200g.
3. Roll out the dough to 0.6mm.
4.Brush the dough with oil and add spinach and feta cheese.
5.Fold the edges, roll and place into a circular shape.
6. Lightly coat the Börek with egg.
7. Bake: 200°C, falling to 190°C for 30-35 minutes, with steam.
8. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

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