Instructions

DOUGH

1. Preheat oven to 210C.
2.  In a planetary mixer’s mixing bowl with a paddle, mix well butter and bread flour. Do
   not whip up, just ensure mixture is well incorporated.
3. Chill sheet butter in the refrigerator until set. Ensure the sheet butter is rolled out
   evenly, in a rectangle or square shape.
4.  In a planetary mixer’s mixing bowl using a dough hook, add bread flour, cake flour,
   salt, and soya milk. Knead on low to medium speed until well combined.
5.  Once dough is well combined, add butter and allow to fully incorporate.
6.  Roll out dough to be slightly larger than the sheet butter in a similar shape.
7.  Allow dough to chill in the refrigerator.
8.  Place sheet butter on top of dough and fold the dough to cover.
9.  Roll the dough on the dough sheeter, enough to give 1 double fold.
10.  Turn the dough and roll to give 1 single fold. Allow to rest for about 15 mins.
11.  Roll the dough to give another double fold, and continue with a single fold.
12.  Roll out the dough to the desired thickness. Cut out circles of 5cm, and pair with
    circles of 5cm with a hole in the middle of 3.5cm
13.  Bake in oven at 210C for 10 mins, at fan speed 6.
14.  Add the filling in the middle with a ‘meatball’ substitute.
15.  Continue baking another 8 mins.