Mini Quark Buns Orange

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
Raisins	35%	3500 g
Fruitmix	20%	2000 g
Dried Apricots Pieces (5 x 5 mm)	20%	2000 g
Decoration
Fondant, Chocolate, Sugar, Sprinkels	%	g
and other decoration materials	%	g

Working method
Soaking	Soak the dried apricots pieces in water in 10% of its own weight
Kneading	Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. Affter kneading directly mix filling in
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 2791 pcs)
Baking	Approx. 12 minutes at 230ºC
Decorating	Allow it to cool down after baking, further finishing is of your choice It is also possible to offer it without decoration

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place