Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pre-ferment
-
Fruit breads
-
Pastry / Cakes
-
Clean Label
Find recipes by product:
Mini Quark Buns Speculoos
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 15% | 1500 g |
| Dutch Speculoos Herbs | 5% | 500 g |
| Eggs | 50% | 5000 g |
| Water approx. | 82% | 8200 g |
| Filling | ||
| Raisins | 35% | 3500 g |
| Sugar Nibs P2 | 20% | 2000 g |
| Almonds (Split) | 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. 20ºC |
| Scale | Approx. 1950 gram (30 pieces) |
| Dough rest | Approx. 15 minutes |
| Dividing | Divide and round up. Place the dough pieces on the baking sheets and deeply incise each dough piece once |
| Baking | Approx. 15 minutes at 230ºC above temperature and 210ºC below temperature |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
