Bread roll stamp for Weggli

Bread roll stamp for Weggli

Give your home-baked Weggli the typical center notch and an even surface - quickly, cleanly and consistently. What is this tool suitable for? For precisely pressing in the characteristic notch of classic Weggli biscuits before they are spread and baked. With the Weggli presser, you can create the deep, thin notch that remains visible during baking in a single step. How is it used? After the resting time, leave the formed dough pieces on the tray for a short time, dip the stamp lightly in flour and press firmly in the middle until the dough is very thin. Then leave to rise again, brush with egg wash and bake in the oven at 220 °C top/bottom heat for 10-15 minutes; a little steam makes for particularly soft rolls. This Weggli presser helps you to reliably standardize the shape and surface of your rolls - ideal for convincing results in your own oven.