KOROKKE VEGGIE

Ingredients

g
Base
Flour (10-11% protein) 800
Easy Veggie Bread* 200
Sweet yeast 15
Sugar 120
Water 450
Salt 5
Egg 100
Unsalted butter 100
Cremyvit* 60
S500 Melting* 10
Filling
Potatoes 1300
Egg 880
Minced pork 225
Wood ear fungus 75
Mayonnaise 45
Spices: knorr seasoning, onion, cilantro, pepper

Base
  • Mixing spiral: Mixing all ingredients (except butter) in 3 minutes slow, 7 minutes fast. Add butter at the last 2 minutes of mixing 
  • Dough temperature: 26-28°C
  • Bulk fermentation: 20 minutes in plastic box
  • Scale: 40g/pc
  • Intermediate proof: 20 minutes

Filling
  • Boiled egg and potatoes, then mashed. Stir-frying minced pork with spices. Mixing mushroom with potato and pork. Let filling cool then mixed mayonnaise.
  • Make up: wrap 30g filling with the dough
  • Final fermentation: 60 minutes at 28 - 30°C , 80 - 85% RH

Baking

15 minutes (±) at 200°C