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Korean Carree
Korean Carree based on SonPulse Savoury Filling 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 / margarine
Filling:
400
g
SonPulse Savoury Filling Korean
Working method
Make laminated yeast dough.
Rollout the dough at 28 x 46 cm and thickness 2,5 mm
Cut squares 9 x 9 cm. (approx. 45 g)
Cut in and form.
Pipe SonPulse Savoury Filling 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