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Mini Quark Buns Ginger Chili
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 10% | 1000 g |
| Eggs | 50% | 5000 g |
| Water approx. | 75% | 7500 g |
| Filling 1 | ||
| Sweet Chili Sauce | 20% | 2000 g |
| Filling 2 | ||
| Candied Ginger | 75% | 7500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in; mix the Sweet Chili Sauce into the dough until it is well incorporated, then mix the Candied Ginger into the dough until a good division occurs |
| Dough temperature | Approx. 24ºC |
| Scale | Weigh it in rollout pieces which are reasonably fast to process Let the dough rest under a piece of plastic |
| Dough rest | Approx. 20 minutes |
| Processing | Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 g each. Place the dough pieces on baking sheets. (Outcome: Approx 2900 pcs) |
| Baking | Approx. 12 minutes at 230ºC |
| Finishing | Package the products after baking and cooling down |
| Extra information | |
| Remarks | Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place |
