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Scones (Quark Buns)

Ingredients

  • 10000 g - 100% Flour (High-protein)
  • 20000 g - 200% Sonnet Variatiemix Kwark
  • 1000 g - 10% LiquiSon Short Cake
  • 5000 g - 50% Eggs
  • 7700 g - 77% Water approx.

Filling::

  • 7500 g -75% Raisins

Working method

  • Mix all ingredients into dough. Mixing time approx. 5 minutes. After mixing directly mix filling in
  • Dough temperature: approx. 20°C
  • 20 minutes
  • 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
  • Scale dough pieces that are easy to process. Mould square for roll