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Marlino Quark Bread
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Cocoa powder | 12% | 1200 g |
| Liquison Short Cake | 15% | 1500 g |
| Eggs | 50% | 5000 g |
| Water approx. | 100% | 10000 g |
| Filling | ||
| Chocodrops | 60% | 6000 g |
| Crushed Hazelnuts | 20% | 2000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in |
| Dough temperature | Approx. 24ºC |
| Scale | Dough pieces approx. 375 grams and rounding |
| Dough rest | Approx. 20 minutes |
| Moulding | Mould as a round loaf. Brush with egg wash and decorate with crushed hazelnut pieces. Cross-cut deeply and place the dough pieces into a round baking tin (ø 14 cm) |
| Baking | Approx. 40 minutes at 180ºC above temperature and 180°C below temperature |
| Extra information | |
| Remarks | Required: bake rings or paper bake tins (14 cm diameter) |
