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Sollino 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. 75% 7500 g
Filling
Refru Papaya Apricot Bits (3-5 mm) 100% 10000 g
Water ( Soaking water) 5% 500 g
Apricot Canned (drained) 25% 2500 g
Filling (injection)
Creme Pattisier 100% 7800 g
Decoration
Victoria Batter 5% 500 g
Icing Sugar 3% 300 g
Half Apricot 15% 1500 g
Working method
Kneading Mix all ingredients into a dough. Mixing time approx. 5 minutes. After mixing directly mix pre-soaked filling in. (Instead Refru papaya apricot can also be used chopped dried apricots pieces. Pre-soak this approx. 30 minutes in 15% water)
Dough temperature Approx. 20ºC.
Scale Dough pieces approx. 375 grams and rounding
Dough rest Approx. 20 minutes
Moulding Mould as round loaf and press the dough pieces into the Victoria batter. Place the doug pieces in a baking pan, sponge cake pan or paper pan of 14 cm. Press a hole in the center and inject the cream filling in it
Baking Inserts Oven: 40 minutes at 180ºC. above temperature and 180°C. below temperature
Baking in rotation oven Approx. 40 minutes at 160ºC.
Finishing After cooling down sprinkle the Victoria Batter with icing sugar and lay the half apricots in the center
 
Extra information
Variations You can put the half apricots in the yellow cream prior to baking.
BRC Halal Kosher RSPO Skal

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