Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 27°C

Scale: approx. 1600 grams (30 pieces)

Dough proof: Approx. 15 minutes

Divide and round up

Mould into finger rolls and place the dough pieces on baking sheets

Freeze it as soon as possible

With the brake proofer: Place the dough a day before baking in the brake proofer and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration

Baking: Approx. 18 minutes at Baking: Approx. 240°C, with steam