Gingerbread with Percepan
Gingerbread with Percepan — a Komplet recipe in 4 components. Uses Persipan Paste "Komplet" 12.5 kg.
- mixing time (with KOMPLET Classic Gingerbread)
- 2 min
- mixing time (with flour)
- 1 min
- baking temperature
- 220 °C
- baking time
- 8 min
- jam heating temperature
- 80 °C
- resting time (percepan mass)
- 24 h
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Classic Gingerbread | 1000 g |
| Wheat flour type 550 | 1000 g |
| Water | 300 g |
| Honey | 500 g |
| Oil | 200 g |
For brushing
| Ingredient | Quantity |
|---|---|
| Plum jam | 1000 g |
Layer
| Ingredient | Quantity |
|---|---|
| Persipan Paste "Komplet" 12.5 kgKomplet Percepan Paste P | 700 g |
| Kiddy Weiss | 700 g |
| Icing sugar | 700 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Chocolate coating (hard) | 1300 g |
Method
Pan: 40 x 60 cm tray.
- Dough
Mix the honey, water and oil. Then add KOMPLET Classic Gingerbread and mix with a flat beater. At the end add the flour and mix briefly until the dough is uniform.
- Dough
Divide the dough into two portions and roll out the sheets. Prick the surface of the sheets lightly and bake them on baking paper.
- For brushing
Heat the plum jam to a temperature of about 80°C.
Assembly: layer the gingerbread sheets, spreading part of the jam on top of the sheets.
- Layer
Melt KOMPLET Kiddy Weiss and mix it with KOMPLET Percepan Paste, add the icing sugar and mix well. Leave the mass to rest for 24 hours.
- Layer
Roll out the mass and place it on top of the gingerbread with the jam.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.