Working method |
Kneading |
Mix all ingredients into a smooth and wel developed dough |
Dough temperature |
Approx. 20ºC |
Scale |
Scale in rollout pieces which are reasonable fast to process
Leave it under a plastic in th dough rest |
Dough rest |
Approx. 20 minutes |
Moulding |
Roll the dough pieces into slices with a thickness of 1.7mm. Cover the flan tins with the slices and remove the remains. Roll the remaining dough multiple times |
Filling |
Apply Creme Patissier at the bottom: approx. 200 gram per tin
After that apply the fruit filling: approx. 250 grams per tin |
Moulding |
Apply a grid of dough (approx. 1.7 mm thickness) on top of the tin |
Baking |
Inserts Oven: Approx. 25 minutes at 190ºC
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