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Scones (Quark Buns)

Ingredients

Flour (High-protein) 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 dough. Mixing time approx. 5 minutes. After mixing directly mix filling in
Dough temperature Approx. 20°C
Scale Scale dough pieces that are easy to process. Mould square for roll
Dough rest 20 minutes
Laminate Roll the dough to 10 mm thickness and press out circles of approx. 65 grams. Place the dough pieces on baking sheet and brush them with egg wash
Baking Approx. 14 minutes at 210°C above temperature and 180°C below temperature
BRC Halal Kosher RSPO Skal

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