Recipes
Fish
Dough to use: Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.
1. Dough Preparation:
Thaw desired number of squares or cut thawed sheets into 6 squares or prepare bulk dough according to directions, cut into 5″ squares.
2. Makeup:
a. Waterwash edges.
b. Place filling on center.
c. Fold over one edge then the other. Overlap ½”.
d. Place seam side down and make a small cut at one end about 1″ in. Spread the dough slightly to make the tail shape.
e. Mold the other end into a rounded shape; fold dough underneath.
f. Cut ‘fish scale’ markings with melon ball scoop.
3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Place 15 Fish, 5 rows of 3, minimum of 1½” between each.
4. Baking:
Bake in preheated 380º-400ºF oven for 20-25 minutes.
5. Finishing:
Optional – Put on a slice of green olive to represent the “eye”
