Working method |
Kneading |
Mix all ingredients into a smooth and supple dough, mix directly in the filling |
Dough temperature |
Approx. 27°C |
Scale |
Approx. 2000 gram (30 pieces) |
Final proof |
Approx. 10 minutes |
Moulding |
Divide and round the dough. Place the buns on the baking tray |
Final proof |
Approx. 80 minutes |
Baking |
Approx. 9 minutes at 240°C |
Decorating |
Cover with chocolate fondant and decorate the edge with burnished almond flakes. To make the face, use two herb nuts for eyes and half burnished almond flake as the nose |
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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 |