Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 1200 grams (30 pieces) |
Dough proof |
Approx. 15 minutes |
Dividing |
Divide and round up
Place 9 dough pieces into a square pie-plate of 15 x 15 cm
Place the pie-plates on baking sheets |
Final proof |
Approx. 70 minutes |
Baking |
Approx. 10 minutes at 250°C |
Finishing |
After cooling down brush with Yellow Fondant and sprinkle with dried and shredded coconut |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |