Korean Schnecken
Korean Schnecken based on SonPulse Korean
Ingredients
Laminated yeast dough:
- 500 g Flour
- 50 g Sugar
- 25 g Margarine
- 25 g Fresh yeast
- 8 g Salt
- 200 g Water approx.
- 250 g Laminating butter/laminating margarine
Filling:
- 440 g SonPulse Korean
- 30 g Water
Decoration:
- Mix of white and black sesame seeds
Working method
- Make laminated yeast dough.
- Mix SonPulse Korean with water.
- Roll out the dough to 25 cm wide and 1,5 mm thickness.
- Spread the filling over almost the entire slice, leaving a narrow adhesive strip.
- Lightly moisten the adhesive strip with water and roll up the slice.
- Cut schnecken of 4 cm wide (approx. 50 g).
- Decorate with a mix of white and black sesame seeds.
- Approx. 80 minutes final proof.
- Bake approx. 20 minutes at 175°C.
Tip: Use plant-based margarine for vegan snacks
