Apple Quark Bread
Ingredients
- 20.000 g - 200% Sonnet Variatiemix Kwark
- 10.000 g - 100% Flour
- 1.000 g - 10% LiquiSon Short Cake
- 5.000 g - 50% Eggs
- 7.500 g - 75% Water approx.
Filling:
- 6.100 g - 49% Apple pieces (fresh)
- 6.100 g - 49% Raisins
- 250 g - 2% Cinnamon
Filling Crème Pâtissiere:
- 6.200 g - 100% Crème Pâtissiere Authentique
Working method
- Knead all ingredients into a dough and mix around 5 minutes.
- Dough temperature: approx. 24ºC.
- Scale: dough pieces of 350 gram and rounding.
- Dough rest: approx. 15 minutes.
- Mix the filling and make Crème Pâtissiere.
- Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissiere on the dough piece and spread over a 100 gram filling. Roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times
- Bake: approx. 40-45 minutes at 190ºC.
- Brush with melted butter and sprinkle with caster sugar.
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
