Working method |
Soaking |
Soak the dried apricots pieces in water in 10% of its own weight |
Kneading |
Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. Affter kneading directly mix filling in |
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 2791 pcs) |
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 |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
Packaging advice: Wrap in plastic after cooling and decoration
Storage: Cool and dry place |