Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 27ºC |
Scale |
Dough pieces approx. 350 grams and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Roll the dough pieces into round slice of approx. Ø 20 cm |
Final proof |
Approx. 45 minutes |
Decorating |
Just before baking stab each dough piece 6-8 times (see photo)
Brush with egg wash and sprinkle the diced butter and sugar nibs into each notch |
Baking |
Approx. 14 minutes at 240ºC |
|
Extra information |
Remarks |
Indicatie grondstofkostprijs: € 0,29 |