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Scones De Luxe (Quark Buns)
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 5% | 500 g |
| Eggs | 50% | 5000 g |
| Water approx. | 75% | 7500 g |
| Filling | ||
| Raisins | 35% | 3500 g |
| Fruitmix | 20% | 2000 g |
| Cinnamon Granules | 20% | 2000 g |
| Working method | |
| Kneading | Mix all ingredients into a dough. Mixing time: approx. 5 minutes. After mixing directly mix filling in |
| Dough temperature | Approx. 20ºC. |
| Scale | Approx. 1950 gram (30 pieces) |
| Dough rest | Approx. 20 minutes |
| Dividing | Divide and round up. Place the dough pieces on baking sheets |
| Processing | Brush with egg wash in case they will not be finished with fondant |
| Baking | Approx. 12 minutes at 210ºC above temperature and 180°C below temperature |
| Finishing | Finish the scones with fondant |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
