Working method |
Kneading |
Mix all ingredients into a dough which is not quite well developed |
Dough temperature |
Approx. 23ºC |
Dough rest |
Approx. 10 minutes |
Laminate |
Roll out the dough and thumb up the Laminate Butter at 2/3 of the dough piece Fold the piece in threes and laminate it 2 times into four (2 x 4) |
Dough rest |
Approx. 10 minutes in the refridgerator |
Laminate |
Laminate it again 2 times into four (2 x 4) |
Moulding |
Roll out into a slice with a thickness of 5 mm
Brush with egg wash and sprinkle with grated old cheese
Cut strips of 16 cm long and 1 cm wide
“Spiralize\" the strips and place them on baking sheets |
Final proof |
Approx. 45 minutes |
Baking |
Approx. 15 minutes at 220ºC with a bit steam |