Ingredients
Method
Mixing time: 4 + 5 minutes
Dough temperature: approx. 27° C – 28°C
Bulk fermentation time: none
Scaling weight: approx. 0.035 kg dough approx. 0.040 kg sauce (depending on the size of the forms)
Intermediate proof: none
Processing: quiches
Final proof: none
Baking temperature: approx. 200° C
Baking time: approx. 20 minutes
After the bulk fermentation time, roll out the dough to 3 mm, dock and cut round dough slices using a cutter (Ø 11 cm). Lay out (base and edge) small baking forms (Ø 8 cm) with the dough slices Fill with a filling and cover with the prepared sauce.
