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Apple Quark Bread
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 10% | 1000 g |
| Eggs | 50% | 5000 g |
| Water approx. | 75% | 7500 g |
| Filling | ||
| Apple pieces (fresh) | 49% | 6100 g |
| Raisins | 49% | 6100 g |
| Cinnamon | 2% | 250 g |
| Filling Crème Pâtissier | ||
| Crème Pâtissier | 100% | 6200 g |
| Working method | |
| Kneading | Knead all ingredients into a dough. Mixing time around 5 minutes |
| Dough temperature | Approx. 24ºC |
| Scale | Dough pieces of 350 gram and rounding |
| Dough rest | Approx. 15 minutes |
| Processing | Mix the filling and make Crème Pâtissier |
| Moulding | Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissier on the dough piece and spread over a 100 gram filling. Light roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times |
| Baking | Approx. 40-45 minutes at 190ºC |
| Finishing | Finishing with melted butter and caster sugar |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
