Lattice punch classic, 30cm

Lattice punch classic, 30 cm

The lattice punch classic, 30 cm - For perfect lids of any cake and tart

So you succeed a Linzertorte, an apple-almond tart or a Holländertorte like from the baker, only with much love baked yourself. It must be natural, but nothing sweet. You can also use the lattice punch for quiches, pies or strudels. The lattice punch is perfect for puff pastry, butter dough, pasta dough, shortbread, cookie dough or even marzipan and modeling chocolate. With it, you have created a beautiful dough cover with a uniform classic pattern in no time.

Application - How it works

First, place the two parts of the mold on top of each other. The part with the holes should be on top. You must first flour the grid punch well so that the dough does not stick to it later and tear or break. Now you can place your rolled out dough on the grid punch with the help of a large rolling pin. To do this, carefully roll the dough onto the rolling pin, lift it over the prepared pastry cutter and place it in the center of the pastry cutter. Now roll out the dough a few more times on the lattice punch so that it becomes thin and works its way into the lattice punch. Now you have rolled out the thin dough on the grid punch. If the patterns haven't fallen out on their own yet, you can gently push them in with your finger. It is best to roll out the dough until they fall in on their own. Now take the lattice punch, turn it over and place it in the center of your prepared cake or tart. Then you can remove the lid of the lattice punch so you can see it better. Now use the lower part of the lattice punch to press the dough well onto your tart and also loosen the lower part. With your fingers you can now simply press the excess dough over the edge of the tart pan, thereby tightening the dough and removing the excess dough at the same time. And you'll have a perfect baked creation with a clean edge and beautiful, even patterns. Ready to be put in the oven. En Guete!