Working method |
Kneading |
Mix all ingredients slowly for a period of 8 minutes until it forms a smooth dough. After that knead it till a well developed dough. After kneading, directly mix filling in |
Dough temperature |
Approx. 27ºC |
Scale |
Dough pieces approx. 450 grams and rounding |
Dough proof |
Approx. 35 minutes |
Moulding |
Mould it as a long flute model. Place the dough pieces on a with rice flour prepared inserter or baking sheets. Sprinkle with wheat flour |
Final proof |
Approx. 60 minutes |
Cutting |
Just before baking incise as desired |
Baking |
Approx. 35 minutes at 230ºC with steam |
|
Extra information |
Remarks |
Soak the nuts for longer tenderness |