Working method |
Kneading |
Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly put 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) |
Decorating |
If desired, slightly moisten the stretched out dough pieces and dip them in the granulated sugar or the sugar nibs |
Baking |
Approx. 12 minutes at 230ºC |
Processing |
Package the products after baking and cooling down |
|
Extra information |
Remarks |
Packaging advice: Wrap in plastic after cooling and decoration
Storage: Cool and dry place |