Ingredients
Method
Filling "Chilli con Carne":
Minced meat 0.500 kg
Kidney beans 0.500 kg
Sweetcorn 0.200 kg
Pepper, salt, paprika, chilli powder q.s.
Tinned tomatoes 0.500 kg
Total weight 1.700 kg
Mixing time: 3 + 2 minutes
Dough temperature: 23° C
Bulk fermentation time: 30 minutes (in the fridge)
Scaling weight: as desired
Intermediate proof: none
Processing: filled triangles
Final proof: approx. 30 minutes
Baking temperature: 210° C
Baking time: approx. 18 minutes
Fold in 0.250 kg – 0.300 kg (09 oz – 11 oz) shortening per kg dough (02 lb 04 oz) with three single turns. After the bulk fermentation time, roll the laminated dough out to a thickness of approx. 3 mm. Cut into squares, fill with approx. 0.020 kg (01 oz) of the chilli con carne filling and fold into triangles. If desired, dip into grated cheese. After the final proof, bake giving steam.
