Working method |
Filling |
Mix the ingredients for Filling 2 until it forms a sprayable homogenous mass |
Kneading |
Mix all ingredients in to a smooth and well developed dough
After kneading directly mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Bulk proof |
Approx. 5 minutes |
Laminate |
Rollout the dough piece to approximately 6 mm (bottom slice) and 7 mm (top slice)
Stick the dough piece out with a ring (approx. 11.5 x 21.5 cm) to dough pieces of 200 grams (bottom slice) and 250 grams (top slice) |
Moulding |
Place a bottom slice in the ring
Pipe approx. 110 grams of filling 2 on in the middle
Moisture the outside edge of the slice slightly with water
Place the top slice and push the pieces tightly to each other
Brush with egg wash and decorate with almonds |
Final proof |
Approx. 80 minutes |
Baking |
Approx. 35 minutes at 200ºC |