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Mini Quark Buns Sugar

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
Sugar Nibs P2 75% 7500 g
Decoration
Granulated Sugar or Sugar Nibs P2 % g
and other decoration materials % g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly put 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)
Decorating If desired, slightly moisten the stretched out dough pieces and dip them in the granulated sugar or the sugar nibs
Baking Approx. 12 minutes at 230ºC
Processing 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
BRC Halal Kosher RSPO Skal

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