Puff dough Ingredients:
| Ingredients |
Gms |
| Flour |
1000 |
| Salt |
22 |
| Ingredients |
Gms |
| Flour |
1000 |
| Salt |
22 |
| Water |
650 |
| Jade |
50 |
| Gross wt |
1722 |
| Jade for lamination |
450 |
Filling Ingredients:
| Ingredients |
Gms |
| Macroni |
300 |
| Milk |
1000 |
| Cornflour |
60 |
| Processed cheese |
200 |
| Mixed herbs |
5 |
| Coriander leaves |
15 |
| Black pepper |
10 |
| Garlic, finely chopped |
20 |
| Green chilly, finely chopped |
10 |
| Nutmeg |
30 |
| Ajinomoto (optional) |
5 |
| Salt |
15 |
Method:
For the puff:
- Prepare a puff dough with above ingredients except the laminating fat.
- Fat lamination: one single fold with fat and 2 single folds without fat. Rest the dough for 20 mins. And give a book fold. Sheet to 3-3.5mm thick and use as required.
For filling:
- Cook macroni in boiling salted water and drain. Keep aside.
- For the sauce, bring the milk to a boil, reserving 100ml for the cornflour slurry.
- Add in the mixed herbs, pepper, salt, ajinomoto and nutmeg powder.
- Prepare a cornflour slurry by mixing the cornflour in the reserved cool milk.
- Add the cornflour slurry to milk to thicken.
- When thick, add in the chopped chilli, garlic and chopped coriander leaves.
- Remove from heat and cool it down.
- When cool, add in the pasta and chill in fridge till its firm.
Method for making puff:
- Use the above filling on the 3- 3.5 mm sheeted and cut puff dough.
- Sprinkle with grated cheese and fold it over.
Time & Temperature:
- Give it a milk wash and bake at 1750C for 15-20 mins.
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.
Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.
