RecipeWe make difference SIB
Mixing ratio
Potato cream
- Potato mix 300g
- Salt 5g
- Boiled Water 1500g
Bulgogi filling
- Baked&Frozen Korean Bulgogi ( pre baked Beef)
- sliced onion 80g
- Potato mix 20g
Danish pastry dough
- Wheat flour(bread) 700g
- Instant yeast 10g
- Salt 10g
- Sugar 30g
- Butter 50g
- Water 520g
- Sheet Butter 1000g
- Easy Mayo desired
Cooking process
Potato cream
- Mix all ingedients and rest for the rehydration
Bulgogi filling
Danish pastry dough
- --Mix all ingredients and rest 30 min in the freezer
-Laminate 3 by 3 , Thickness 5 mm
-Cut the pastry sheet into 5 x14 cm
-Pipe potato cream and place Pre-baked Bulgogi, onion ( after mixing with potato flour) on top of the pastry sheet
-Pipe EasyMayo
-Close the pastry dough
-Bake 180 degree for 20 min
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