minutes baking time
Temperature in °C
ingredients (danish dough long time fermentation):
1750 g spelt flour, type 630
150 g Westfalia Superback 38
150 g sugar
70 g milk powder
25 g salt
60 g yeast
175 g whole egg
750 g water, cold
kneading time: 2 minutes by slow, 4 minutes by slow
cover the dough in a plastic foil and keep rested overnight in a fridge.
Laminate 1,000 kg Westfalia Plunder Croissant Platte with three single folds.
carrot-filling:
1500 g carrots, grated
250g onion diced
ginger (season to taste)
garlic (season to taste)
vegetable stock
wheat semolina
Method:
for the carrot filling, heat olive oil in a cooking pot, cook the onion, garlic and ginger for a short time. Add the carrots and the vegetable stock, simmer until the vegetables are cooked.
Seasons vegetable to taste with salt and pepper. For thicken the filling add wheat semolina to final consistency.
Roll the Danish dough to a thickness of 3,5 mm and cut in pieces of 11 x 11 cm.
Fill the quadrates central with the cold carrot filling and turn the edges to a triangle.
Brush the dough pieces with liquid egg and cover with a mixture of wheat semolina and Italian herbs.
Place the carrot-turnovers on prepared baking sheets and keep them in the proofer until
¾ proofed, cut them lengthways and bake with a little steam.
Baking temperature: convection oven approx. 175°C, with a little steam
Baking time: approx. 16 – 18 minutes
