Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in |
Dough temperature |
Approx. 25°C |
Scale |
Approx. 1800 grams for a baking sheet of 60 x 40 cm. and mould square |
Dough proof |
Approx. 20 minutes |
Moulding |
Roll the dough pieces into a slice of 3,5 mm. thickness and lay it in the baking sheet
Prick the dough slice enough
Apply the Coconut Filling, spread it and finally apply the Sliced Almonds |
Final proof |
Approx. 20 minutes |
Baking |
Approx. 30 minutes at 200°C |
Finishing |
After cooling down cut as trapezoid floes of 6 x 10 x 4 cm (W x L x W) and sprinkle with icing sugar |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |