Ingredients

Group 1
Ingredient
KG
Bread flour
0.250
Country Oven Mediterranean Bread Concentrate
0.250
Salt
0.005
Sugar
0.005
Water
0.300
Total Weight: 0.810
Group 2
Ingredient
KG
Rollex Gold
0.250
Total Weight: 0.250
Group : Filling
Ingredient
KG
Whipped cream
0.250
Red pesto
0.030
Salt
0.002
Black pepper
0.002
Total Weight: 0.284

Method

1. Add group 1 ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed.
2. Flatten the dough into a rectangle shape and leave to cool in a freezer.
3. Remove the dough once the texture matches that of Rollex Gold from group 2.
4. Place the Rollex Gold into the middle of the dough, then enclose it.
5. Roll out with a rolling pin or sheeter to an 8mm thickness, then fold it half turn.
6. Repeat step 5 five times (with 10 minutes rest between each fold), then leave to chill for 60 minutes.
7. Roll out to 2mm thickness and cut into shape, then place onto a silicone lined tray and dock to relax the dough.
8. Leave to cool in the fridge for 30 minutes.
9. Bake at 180°C in a rack oven for 35-40 minutes.
10. Leave to cool and cut into small rectangle shapes.
11. Mix the filling group and pipe with a round tube onto rectangle shapes as desired.
12. Finish with sliced mozarella and sliced cherry tomatoes.

Ingredients

Group 1
Ingredient
KG
Bread flour
0.250
Country Oven Mediterranean Bread Concentrate
0.250
Salt
0.005
Sugar
0.005
Water
0.300
Total Weight: 0.810
Group 2
Ingredient
KG
Rollex Gold
0.250
Total Weight: 0.250
Group : Filling
Ingredient
KG
Whipped cream
0.250
Red pesto
0.030
Salt
0.002
Black pepper
0.002
Total Weight: 0.284

Method

1. Add group 1 ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed.
2. Flatten the dough into a rectangle shape and leave to cool in a freezer.
3. Remove the dough once the texture matches that of Rollex Gold from group 2.
4. Place the Rollex Gold into the middle of the dough, then enclose it.
5. Roll out with a rolling pin or sheeter to an 8mm thickness, then fold it half turn.
6. Repeat step 5 five times (with 10 minutes rest between each fold), then leave to chill for 60 minutes.
7. Roll out to 2mm thickness and cut into shape, then place onto a silicone lined tray and dock to relax the dough.
8. Leave to cool in the fridge for 30 minutes.
9. Bake at 180°C in a rack oven for 35-40 minutes.
10. Leave to cool and cut into small rectangle shapes.
11. Mix the filling group and pipe with a round tube onto rectangle shapes as desired.
12. Finish with sliced mozarella and sliced cherry tomatoes.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Savoury Good