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Limburg Flan Quark

Ingredients

Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Egg 50% 5000 g
Water approx. 70% 7000 g
Filling 1
Crème Patisserie % g
Filling 2
Fruit Filling of choice % g
Working method
Kneading Mix all ingredients into a smooth and wel developed dough
Dough temperature Approx. 20ºC
Scale Scale in rollout pieces which are reasonable fast to process Leave it under a plastic in th dough rest
Dough rest Approx. 20 minutes
Moulding Roll the dough pieces into slices with a thickness of 1.7mm. Cover the flan tins with the slices and remove the remains. Roll the remaining dough multiple times
Filling Apply Creme Patissier at the bottom: approx. 200 gram per tin After that apply the fruit filling: approx. 250 grams per tin
Moulding Apply a grid of dough (approx. 1.7 mm thickness) on top of the tin
Baking Inserts Oven: Approx. 25 minutes at 190ºC
BRC Halal Kosher RSPO Skal

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