Working method |
Decorating |
Decorate the product with icing sugar |
Kneading |
Mix all ingredients into a well kneaded dough, mix directly in the filling |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 1800 gram |
Dough proof |
Approx. 10 minutes |
Dividing |
Divide with divider moulder in 30 equal pieces |
Processing |
Two pieces together, strike out the almond flakes and cut in
|
Final proof |
Approx. 90 minutes |
Baking |
Approx. 10 minutes at 240ºC |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |