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Making the Puff Pastry

  • High Protein Flour 1000 g
  • Sugar 50 g
  • Salt 20 g
  • Blue Band Master Cake Margarine 15kg 150 g
  • Cold Water 500 ml
  • Blue Band Master Pastry Fat 15kg 500 g

Filling Process

  • Milled beef 250 g
  • Soft bread crumbs 60 g
  • Eggs 2 pc
  • Minced Onion 30 g
  • Royco Beef Flavor 5 g
  • Cheddar cheese 125 g
  • Fried Shallot, sliced
  • Boiled egg, sliced
  1. Making the Puff Pastry

    • Mix all dry ingredients and pour some water, Blue Band Master Cake Margarine and knead the dough until halfly smooth.
    • Round up it and leave it for ± 10 minutes.
    • Crosscut the knead and put the pastry fat in the middle (opening envelop), roll it lengthwise and fold it with single fold and leave it for ± 20 minutes.
    • Do the same way as previous step for six times single fold. And rest the dough every two times fold for ± 20 minutes.
  2. Filling Process

    • Roll the puff pastry dough in ± 3 mm thick and cut about 15 cm width and 30 mm length. Fill it with the filling ingredients. Put the boiled sliced egg on the top. Then, fold and smear it with the whisking egg and fold it again and press it with a fork.
    • Leave the dough for 1 hour or leave it in a chiller overnight to get the maximum result.
    • Smear the dough with the whisking egg at 200⁰ C until it's well done.