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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. |
