Quark Bread
Ingredients

Flour | 100% | 10000 g |
Sonnet Variatiemix Kwark » | 200% | 20000 g |
Liquison Short Cake | 10% | 1000 g |
Eggs | 50% | 5000 g |
Water approx. | 77% | 7700 g |
Filling | ||
Raisins | 75% | 7500 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough Mixing time: approx. 5 minutes After that mix filling immediately into the dough |
Dough temperature | Approx. 20ºC |
Scale | Approx. 375 grams and roll out |
Dough proof | Approx. 20 minutes |
Processing | Round doughpieces, cross-cut each deeply and place it in the baking ring |
Baking | Insert Oven: 40 minutes at 180ºC Rotary oven: 40 minutes at 160ºC |
Finishing | After baking, cover with dairy butter and sprinkle with caster sugar |