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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
BRC Halal Kosher RSPO Skal

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