Working method |
Kneading |
Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 450 gram and rounding |
Dough proof |
Approx. 15 minutes |
Moulding |
Mould as a small round loaf. Place the dough pieces in pie-plates. Place the pie-plates on with baking paper covered baking sheets |
Final proof |
Approx. 70 minutes |
Decorating |
Just before baking incise as desired |
Baking |
Approx. 35 minutes at 210ºC |
|
Extra information |
Outcome |
For longer tenderness soak the nuts |