Working method |
Kneading |
Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes |
Dough temperature |
Approx. 24ºC |
Scale |
Weigh it in rollout pieces which are reasonably fast to process.
Let the dough rest under a piece of plastic |
Dough rest |
Approx. 20 minutes |
Processing |
Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 g each. Place the dough pieces on baking sheets. (Outcome: Approx 2380 pcs) |
Decorating |
If desired, slightly moisten the stretched out dough pieces and dip them in the granulated sugar or the sugar nibs P2 |
Baking |
Approx. 12 minutes at 230ºC |
Decorating |
Allow it to cool down after baking. Further finishing is of your choice
It is also possible to offer it without decoration |
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Extra information |
Remarks |
Packaging advice: Wrap in plastic after cooling and decoration
Storage: Cool and dry place
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