Working method |
Kneading |
Mix all ingredients and 65% of the total water into a smooth and well developed dough with the planatary mixer. Add the rest of the water slowly. Make sure that the batter runs seperately from the pelvis for the large part |
Dough temperature |
Approx. 26ºC |
Bulk proof |
Approx. 40 minutes in the proofer to rise |
Processing |
Pre mould the dough after the bulk proof. Once the dough come of, approx. after 5 minutes, scoop the dough pieces with the ice squeezer into the frying equipment |
Baking |
Approx. 2 x 3 minutes in oil temperature of 180ºC |
Finishing |
After baking allow it to drain out well. Dust it with icing sugar |