Puff Pastry Rolled in with Sovereign, Perfex and Pastrex



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 Perfex or EOI Pastrex
  • Method:
    Work the EOI Perfex or EOI Pastrex 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 Perfex or EOI Pastrex
  • Method:
    Work the EOI Perfex or EOI Pastrex 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 Perfex or EOI Pastrex after working should be taken as a guide in making up the dough. It is important that EOI Perfex or EOI Pastrex and dough are the same consistency. After the dough had rested and recovered for a few minutes roll it out into a square shape about 45cm x 45cm x 2cm thick.

Place the EOI Perfex or EOI Pastrex in the centre and fold the edges over, so that EOI Perfex or EOI Pastrex is completely enclosed. Press down and ensure that the EOI Perfex or EOI Pastrex 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 second 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 is 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 Perfex or EOI Pastrex Ready Bits

Recipe Uses:

Sovereign 15kg

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

Perfex Ready Bits Medium 15kg

Medium grade margarine in ready bits form for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

Pastrex Ready Bits Medium 15kg

Pastrex Ready Bits Medium is a medium grade margarine in ready bits form for use in all puff pastry lines.



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