MIN. Baking Time

TemperaturE (in °C)

Ingredients puff pastry
2,000 kg wheat flour, type 550
0,100 kg Westfalia Backstabil PRO
0,040 kg salt
0,050 kg whole egg
1,100 kg water, cold
3,290 kg basic dough

 

Method:

Knead the ingredients to a basic dough. Use as usual and laminate 2kg Westfalia Ziehplatte. Roll the dough to a width of 50cm and to a thickness of 1.5mm.
Spread 3000g marzipan flavored pastry filling lengthwise on the lower half, then turn the upper half over.
Cut stripes of 4cm width and twist them three times. Press the twister in a mixture of 500g WESTFALIA Bienenstich Fix, 500g pearl sugar and 500g chopped almonds.

Lay the dough pieces on prepared baking sheets, ready to bake.

baking temperature: approx. 180 – 190°C convection oven
baking time: approx. 18 – 20 minutes

 

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