Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26°C.
Scale: dough pieces approx. 1.000 gram and mold them square to roll.
Dough proof: approx. 10 minutes.
Roll out the dough to about 4 mm, dimensions 40 x 80 cm. Divide the Creme Patissier across the slice. Sprinkle the mix tropical on top of it. Roll the dough and place it in a round wooden, carton or aluminum pan (diameter 14 cm).
Final proof: approx. 90 minutes.
Incise the rolls after 60 minutes of the final proofing so that a break roll occurs, bake
Final proof: approx. 30 minutes.
Bake: approx. 20 minutes at 210ºC. with a little steam.
