Working method |
Kneading |
Mix all ingredients into a smooth and developed dough
Mixing time: approx. 5 minutes in first gear |
Dough temperature |
Approx. 20ºC |
Moulding |
Roll the dough directly into a slice with thickness 1.25 mm and place it on baking paper
Stab round pieces of approx. 18 cm, approx. 60 grams of dough
Remove the redundant pieces of dough
Cut the silicone paper (square) and freeze the dough pieces
Remove the dough pieces from the freezer and divide 50 grams of bake stable fruit filling across the dough |
Baking |
Bake it directly at 240ºC on the oven floor, pancakes plate or baking sheet with baking paper for about 1 to 2.5 min |
Finishing |
Shovel it into a cardboard and fold it directly after baking
Eat it while it is hot |