Working method |
Scale |
Scale the Almond Paste in pieces of approx. 100 gram and roll them so that they can be fold into the dough |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 600 gram and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Mould as a long loaf and fold an piece of Almond Past in. Place the dough pieces close to each other on a baking sheet |
Final proof |
Approx. 40 minutes |
Baking |
Approx. 45 minutes at 200ºC |
Finishing |
Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar |