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Mini Quark Buns
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 10% | 1000 g |
| Eggs | 50% | 5000 g |
| Water | 77% | 7700 g |
| Filling | ||
| Raisins | 75% | 7500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix in the filling |
| Dough temperature | Approx. 24ºC |
| Scale | Approx. 1950 gram (30 pieces) |
| Dough rest | Approx. 15 minutes |
| Dividing | Divide and round up. Place the dough pieces on baking sheets, deeply incise each dough piece once |
| Baking | Approx. 15 minutes at 200ºC upper temperature and 170ºC lower temperature |
| Finishing | Directly after baking brush with melted butter and sprinkle with cane sugar |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
