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Savoury Corn Diamonds

Savoury Corn Diamonds
Ingredients Kg Grams %
Flour (bread) 2 000 50
Fiesta Corn 2 000 50
Yeast 0 160 4
Water 2 000 50
Pastry margarine 1 600 40

 

Method:

  • Mix Fiesta corn, flour, water and yeast on slow speed for 2 minutes then fast speed for 7 minutes using spiral mixer
  • Allow to rest for 10 minutes
  • Roll dough to a rectangle and encase the pastry margarine
  • Give 3 x ½ turns resting between each turn
  • Take the pastry down to a thickness of 3mm x 40cm wide, spread with a layer of pizza topping and cut into 10cm squares
  • Fold corners into centre and press firmly
  • Deposit a suitable filling ie: cheese and broccoli or cheese and ham etc, then sprinkle liberally with grated cheese.
  • Prove for 30-40 minutes, prover setting 30°C
  • Relative humidity 80%
  • Bake temperature 220°C
  • Bake for 25-30 minutes