Working method |
Filling |
Mix all the filling ingredients into a homogeneous mass |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 27ºC |
Scale |
Dough pieces approx. 275 grams (diameter pan 26 cm) and rounding |
Dough proof |
Approx. 30 minutes |
Moulding |
Roll the dough pieces in a round slice with a thicknrss of approx. 3 mm
Cover a pan with the slice
Gently press the edges slightly and add 300 grams filling |
Final proof |
Approx. 35 minutes |
Baking |
Approx. 25 minutes at 220ºC |
Finishing |
Add approx. 400 grams mixed nuts in each flan |