Pastry - Sausage Roll - DockerCompany


Sausage Roll


Sosmix	1	1 book = 35 sausage rolls

Ingredients:		Method:	Allergens
Nutritional Yeast	60	Blend these ingredients till fine texture	Oats
Oats	60		Flour (gluten)
Wheat gluten	60		Soya
Onion powder	30
Garlic powder	6
Smoked paprika	8
Beetroot powder	4
Stock powder	48
Salt	12
Pepper	16

Plain Soya Mince	550
Dry Bread crumbs	300
Veg Suet	300
Dry Total	1454	Add these to blender and pulse to kleave some chunks

Fresh Rosemary	15
Frozen garlic	24
Hot Water	1960
Soya Sauce	80
Onion	324	At time of use add these ingredients, mix and leave for 20mins to hydrate
Filling Total	3857




Rough Puff

Ingredients:		Method:
Shipton T45 Flour	2381	Add flour & salt to small mixer with dough hook fitter
Croissant Butter	1190	Cube butter and add
Cold Water	1071	Mix speed 1 to combine
Salt	24	Add water in a slow stream until comes together
Total	4666	Don't over mix - butter needs to be quite chunky still
		Careful of dry flour at the botton of the mixer
		Divide to 2 x 4667g and shap to a rough block, wrap and chill for atleast 1hr



		Making books
		Run through laminator to 19/16mm, roughly the length of belt (approx 30cm x 70cm)
		Do a letter fold
		Rotate 90º and do another letter fold
		Rest in chiller for minimum 30mins
		Do another 2 letter folds and rest for 30mins

		With the folded (raw) edge of the pastry towards you, roll block till 40/42cm wide
		Turn 90º and roll to 2mm thickness
		Transfer to worksurface and ensure width is 42. Might need a little adjustment by hand
		Trim top for a clean edge and divide into 3 strips 14cm wide

		Pipe filling leaving slightly more space at the bottom
		Brush bottom edge with water, roll pastry over from top and seal
		Crimp with fork and trim to tidy
		Divide into 13cm sausage rolls and score each twice using small serrated knife
		Brush with onion glaze and freeze