Mustard curry cheese stick

with Heinrichsthaler Gouda grated

– A creation by Matthias Kupke –


BASIC RECIPE: for 78 pieces

Visually interesting, convincing in taste. The new mustard curry cheese stick is made out of two very fine wheat doughs. Mustard and curry give the one dough its yellowish colour and its savoury taste. The second dough is refined with grated cheese. By twisting both dough strands, a completely new barbecue pastry is created.

 

 

CURRY MUSTARD DOUGH:

10.000 kg wheat flour type 550

0.200 kg butter

0.220 kg salt

0.300 kg yeast

0.220 kg curry

2.200 kg Bautz’ner Kremser mustard

0.200 kg malt flour

4.000 kg water
______________

17.340 kg dough weight

 

CHEESE DOUGH:

10.000 kg wheat flour type 550

0.200 kg butter

0.220 kg salt

0.300 kg yeast

0.200 kg malt flour

2.000 kg Heinrichsthaler Gouda grated

6:000 kg water
______________

18.720 kg dough weight

 

 

PREPARATION:

Intensively knead dough in a spiral kneader, 4 minutes in slow mode and 5 to 6 minutes in fast mode.

Dough temperature: approx. 27 °C, dough resting time: approx. 30 minutes

 

PROCESSING:

Divide curry mustard dough into 78 dough pieces with 220 grams each. Divide cheese dough into 78 dough pieces with 240 grams each. Pre-stretch dough pieces, then stretch to approx. 60 cm. Twist both a curry mustard dough strand and a cheese dough strand and put on bread troughs (narrow, long boards) or on perforated sheets or setters for proofing.

Proofing: approx. 30 – 40 minutes at 30° C, 80% humidity.

Baking time: approx. 25 – 30 minutes

 

Recipe No.: B0003

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