Potato Katsu Sando

Mixing Time		00:03:00 1st speed 00:09:00 2nd speed
Dough °C		26°C
Scaling and Pre-Shaping		Divide dough in pieces of 300gr and pre-shape round. Give a resting time of 5’
Shaping		Flatten into a rectangle shape, roll it on itself and place two pieces into the toast mold
Final Fermentation		50’ at 40°C and 90% humidity
Decoration		Close with the top part.
Baking		In the deck oven at 230-230°C for 23’
Final		When the core temperature is at 36°C, pack in plastic bag

Search