Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Vegetable Pastry Nuggets - Medium (3/4 paste)
1.500
Total Weight: 4.625

Method

1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approximately 45 seconds or until almost clear
3. Add VEGETABLE PASTRY NUGGETS and only just mix through
4. Do not over-mix the dough after adding the VEGETABLE PASTRY NUGGETS
5. Give 3 half turns, then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C

Yield

For 1/2 paste, reduce VEGETABLE PASTRY NUGGETS to 1.000kg. VEGETABLE PASTRY NUGGETS can be substituted in the above recipe with PASTRY GEMS.

Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Vegetable Pastry Nuggets - Medium (3/4 paste)
1.500
Total Weight: 4.625

Method

1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approximately 45 seconds or until almost clear
3. Add VEGETABLE PASTRY NUGGETS and only just mix through
4. Do not over-mix the dough after adding the VEGETABLE PASTRY NUGGETS
5. Give 3 half turns, then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Vegetable Pastry Nuggets