Limburg Flan Rice
Ingredients
- 10000 g - 100% Flour
- 4000 g - 40% Crème Limburgse Vlaai (Dutch specialty flan)
- 500 g - 5% Yeast
- 150 g - 1.5% Salt
- 4400 g - 44% Water approx.
Filling Rice Flan:
- 7740 g - 77.4% Rice pudding (tinned)
- 520 g - 5.2% Egg Yolks
- 520 g - 5.2% White of Eggs
- 1210 g - 12.1% Sugar
Working method
- Mix all ingredients into a well developed dough, but not too smooth
- Dough temperature: approx. 25ºC
- Scale: approx. 300 grams for a flan tin of diameter 28 cm Scale: approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
- Dough proof: Approx. 30 minutes
- Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 1000 grams of filling. Bake it immediately after applying the filling
- Baking: Approx. 25 minutes at an oven temperature of 210ºC
- Mix foam of white of eggs and sugar. Mix rice pudding with egg yolk, after that mix foam in
There are also many ways to bake Limburg flans besides the above mentioned recipes. This is a festive treat in the warm summer months.
