EOI Premium Puff Pastry – Rolled in



Rolled In – A wide variety of lines obtained from this dough. This quantity is suitable for a 20 litre bowl.



Group 1 - ¾ Paste
  • g/ml:
    2000
    300
    20
    1100
  • Ingredients
    Bakers Flour
    EOI Sovereign
    Salt
    Water
  • Method:
    Rub the EOI Sovereign through the flour. Add water and make a smooth, tough dough, free from scrappy pieces.
Group 2 - ¾ Paste
  • g/ml:
    1200
  • Ingredients
    EOI Pride or EOI Gilt
  • Method:
    Work the EOI Pride or EOI Gilt by hand until smooth and plastic. Knock into a square block 3cm thick.
Group 1 - Full Paste
  • g/ml:
    2000
    300
    20
    1100
  • Ingredients
    Bakers Flour
    EOI Sovereign
    Salt
    Water
  • Method:
    Rub the EOI Sovereign through the flour. Add water and make a smooth, tough dough, free from scrappy pieces.
Group 2 - Full Paste
  • g/ml:
    1700
  • Ingredients
    EOI Pride or EOI Gilt
  • Method:
    Work the EOI Pride or EOI Gilt by hand until smooth and plastic. Knock into a square block 3cm thick.

Additional Information:

Baking:
230°C

Make up Procedure:
The consistency of EOI Pride or EOI Gilt after working should be taken as a guide in making up the dough. It is important that EOI PRIDE or EOI GILT and dough are the same consistency. After the dough has rested and recovered for a few minutes, roll it out into a square shape about 45cm x 45cm x 2cm thick.

Place the EOI Pride or EOI Gilt in the centre and fold the edges over, so that the EOI PRIDE or EOI GILT is completely enclosed. Press down and ensure that the EOI Pride or EOI Gilt is evenly distributed between the two dough layers.

Now proceed to roll the dough to about 12mm thickness and about twice as long as broad. Brush free from flour and give the first half-turn. Immediately give the first half-turn and allow to rest until recovered.

Then give two more half-turns and allow to rest for about 10-15 minutes. After a further two half-turns (making six in all) the pastry will need to rest for 10-15 minutes before rolling and cutting out.

Freezing:
Puff Pastry – ROLLED IN is suitable for freezing in a baked or unbaked condition.

Point of importance:
Adjust level of water in Group 1 depending on flour strength.

Rolled In:
A wide variety of lines are obtained from this dough. Full puff paste is recommended where good bulk and light flaky lines are required.

Recipe Uses:
EOI Sovereign

And use either:
EOI Pride or EOI Gilt

Recipe Uses:

Sovereign 15kg

Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.

Pride Block 12.5kg

Premium vegetable margarine for use in all quiche base and short pastry lines. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

Gilt 12.5kg

Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.



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