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Trio Bread Snack

Ingredients

Dough 1 (yellow) % g
Vitason Mais (maize) 50% » 50% 2500 g
Flour 50% 2500 g
Fresh Yeast 2% 100 g
Water approx. 55% 2750 g
Dough 2 (light brown) % g
Vitason Licht Meergranen (multigrain light) 50% » 50% 2500 g
Flour 50% 2500 g
Fresh Yeast 2% 100 g
Water approx. 55% 2750 g
Dough 3 (dark brown) % g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 2500 g
Flour 50% 2500 g
Fresh Yeast 2% 100 g
Water approx. 55% 2750 g
Filling 1
Cream cheese % 2100 g
Green pesto % 700 g
Fried onions % 525 g
Grated old cheese % 1400 g
Filling 2
Cream cheese % 2100 g
Red pesto % 700 g
Sun dried tomatoes % 700 g
Grated mozzarella cheese % 1400 g
Filling 3
Cream cheese % 2100 g
Red pesto % 700 g
Chopped black olives % 700 g
Grated goat cheese % 1400 g
Finishing
Sonextra Marinade Green Herbs » % g
Sonextra Marinade Pomodori » % g
Sonextra Marinade Cheese Onion » % g
Working method
Filling Make all fillings: Filling 1; Mix all ingredients together Filling 2; Mix all ingredients together Filling 3; Mix all ingredients together
Kneading Mix all ingredients per dough to a smooth and well developed doug
Dough temperature Approx. 26°C
Bulk proof Approx. 15 minutes
Scale Dough pieces approx. 1100 grams and fold for unroll
Moulding Roll out pieces of dough up to 2 mm. thickness to a slice of approx. 30 by 60 cm. Bring on filling on slides: - Dough 1 approx. 675 grams filling 1 on each slide, - Dough 2 approx. 700 grams filling 2 on each slide, - Dough 3 approx. 700 grams filling 3 on each slide. Plak oprollen en vervolgens langer rollen tot ca. 100 cm. Stukken snijden van 2 cm. breed en deze plat in ringen leggen van 6 cm. doorsnede
Final proof Approx. 45 minutes
Baking Approx. 12 minutes at 220°C
Finishing Bring on marinade directly after baking: - Buns 1 (Dough 1/filling 1) with Sonextra Marinade Green Herbs, - Buns 2 (Dough 2/filling 2) with Sonextra Marinade Pomodori, - Buns 3 (Dough 3/filling 3) with Sonextra Marinade Cheese Onion. Present three different sandwiches on a wooden stick
BRC Halal Kosher RSPO Skal

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