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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 |
