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

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