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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 |
