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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)
BRC Halal Kosher RSPO Skal

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