Working method |
Finishing |
Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar |
Scale |
Scale the Almond Paste (Ready to Use) into pieces of 100 gram. Mould them round and roll a long shape of it that fits into the dough pieces |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 600 grams and pointed model |
Dough proof |
Approx. 20 minutes |
Moulding |
Mould as a short loaf, fold a piece Almond paste in. Place the dough pieces close to each other on the baking sheet so that they bake against each other |
Final proof |
Approx. 40 minutes |
Baking |
Approx. 45 minutes at 200ºC |