Working method |
Kneading |
Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 250 grams and Mould into pointed model |
Dough proof |
Approx. 10 minutes |
Moulding |
Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a with baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet |
Final proof |
Approx. 60 minutes |
Decorating |
Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking |
Baking |
Approx. 15 minutes at 210ºC |
Finishing |
After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size |