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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
BRC Halal Kosher RSPO Skal

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