Tuna Puff
Dough
| Baker’s % | |
| Bread Flour | 50 |
| Cake Flour | 50 |
| Salt | 1 |
| PALFFY 780LTU | 5 |
| Water | 50 |
Method
| Mixing Time | (Fat)↓L2′ M6′ |
| Dough Temperature | 24℃ |
| Dividing | 950g |
| Retard Time | ‘5℃ 1 hour |
| 1st Folding | Single fold x 1time, Double fold x 1time |
| 2nd Retard time | 5℃ 1 hour |
| 2nd Folding | Single fold x 1time, Double fold x 1time |
| Final layer | 144 Layers |
| Make Form | Refer Below |
| Baking Temperature | 190℃ (Up) 190℃ (Down) |
| Baking Time | 18 – 20 min |
*The arrow shows timing to add margarine.
Roll In
| %/Dough | |
| CLASSICO 100LT | 53 |
White Sauce Filling
| g | |
| PALFFY 780LTU | 150 |
| Cake Flour | 150 |
| COOKING ACE | 1000 |
| Chicken Stock Cube | 1 |
| Salt | 3 |
| Black Pepper | 1.5 |
Tuna Filling
| 50g/pcs | |
| White Sauce Filling | 500 |
| Chopped Onion | 125 |
| Chopped Mushroom | 50 |
| Tuna(Can) | 175 |
| Salt | 3 |
| Black Pepper | 1 |
Make Form & Baking
- Sheet the dough to thickness of 1.8mm.
- Cut the dough into 180mm(W) ×110mm(L) ×1.8mm(H).
- Pipe Tuna Filling on the dough.
- Pipe the filling into the dough and wrap it between the dough.
- Brush the surface of the dough with egg.
- Bake it for 18-20 min at 190℃/190℃.
Products Used for This Recipe
PALFFY 780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO 100LT
Cost-effective plant-based sheet margarine suitable for mass production of bread.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 365days
COOKING ACE
Cost-effective cooking cream alternative with high heat stability and creamy taste.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 180days
