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Sollino Quark Buns
Ingredients
| Flour | 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 | ||
| Refru Papaya Apricot bits (3-5 mm) | 100% | 10000 g |
| Water (Soaking water) | 5% | 500 g |
| Apricot Canned (drained) | 25% | 2500 g |
| Decoration | ||
| Victoria Batter | 5% | 500 g |
| Icing Sugar | 3% | 300 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 | Approx. 1950 gram (30 pieces) and rounding |
| Dough rest | Approx. 20 minutes |
| Dividing | Divide and round up |
| Decorating | Press the dough pieces in the victoria batter and place them on baking sheets |
| Baking | Approx. 15 minutes at 180ºC. |
| Finishing | Sprinkel the Victoria batter with icing sugar after baking |
