Working method |
Kneading |
Knead all ingredients into a dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in |
Dough temperature |
Approx. 20ºC |
Scale |
Dough pieces approx. 375 grams and rouding |
Dough rest |
Approx. 20 minutes |
Moulding |
Round up the dough pieces smoothly again. Brush with eggwash and roll the dough pieces through the almondsplit. Deeply incise once and place it on a aluminum pie plate |
Baking |
Approx. 40 minutes at 180ºC |
Baking in rotation oven |
Approx. 40 minutes at 160ºC |
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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 |