Group Pastry
Ingredient
KG
Cake flour
2.000
Salt
0.030
Creamy Yellow or White Margarine
0.200
Water
1.100
Rollex
0.900
Total Weight: 4.230
Group Filling
Ingredient
KG
1.200
Fresh Cream
0.250
Eggs (beaten)
0.300
Oil
0.200
Bacon Pieces
0.100
Grated Cheddar Cheese
0.060
Total Weight: 2.110
PASTRY
Mix all the ingredients for the Pastry (except for the Rollex) in a mixing bowl for 2 minutes on slow and then 6 minutes on fast. Roll out the dough and fold in the Rollex. Roll the dough out 5 times using a pastry sheeter. Refrigerate overnight. Once refrigerated overnight, line each foil tray with 0.150kg pastry.
FILLING
Weigh 0.100kg of Bacon pieces and 0.050kg of the grated cheese on to the base. Mix the Savoury Muffin Batter for 2 minutes on medium speed. Then add fresh cream, eggs and oil to the batter. Pour 0.300kg prepared savoury batter in each prepared base. Sprinkle the remaining 0.010kg grated cheese on top. Bake at 180ËšC for 25 minutes.
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