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 |