Picnic Roll

Name: Picnic Roll
Yield: 1
Ingredients: 1000.0g High Protein Flour; 50.0g Sugar; 20.0g Salt; 150.0g Cake Margarine; 500.0ml Cold Water; 500.0g Pastry Fat Shortening; 250.0g Milled beef; 60.0g Soft bread crumbs; 2.0pc Eggs; 30.0g Minced Onion; 5.0g Royco Bumbu Ekstrak Daging Sapi 1.5kg; 125.0g Cheddar cheese; 0.0g Fried Shallot, sliced; 0.0g Boiled egg, sliced

Picnic roll is delicious and perfect finger food for your family when going picnic or just enjoy your afternoon at home. The taste of meat and egg perfectly blended in the crunchy bread.

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Making the Puff Pastry

High Protein Flour 1000.0 g
Sugar 50.0 g
Salt 20.0 g
Cake Margarine 150.0 g
Cold Water 500.0 ml
Pastry Fat Shortening 500.0 g

Filling Process

Milled beef 250.0 g
Soft bread crumbs 60.0 g
Eggs 2.0 pc
Minced Onion 30.0 g
Royco Bumbu Ekstrak Daging Sapi 1.5kg 5.0 g
Royco Bumbu Ekstrak Daging Sapi 1.5kg

3 13 Points

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Per Piece RP206,600

Per Carton (6) RP1,239,600

Royco Bumbu Ekstrak Daging Sapi 1.5kg added to cart

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List Price*
Cheddar cheese 125.0 g
Fried Shallot, sliced
Boiled egg, sliced

Bakery & Pastry

Desserts

Margarine & Shortening

Picnic roll is delicious and perfect finger food for your family when going picnic or just enjoy your afternoon at home. The taste of meat and egg perfectly blended in the crunchy bread.

...

Preparation

Making the Puff Pastry
- Mix all dry ingredients and pour some water, margarin and knead the dough until half smooth.
- Round up it and leave it for ± 10 minutes.
- Crosscut the knead and put the pastry fat shortening 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.
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 200⁰C until it's well done.