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Speculoos Quark Bread
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 15% | 1500 g |
| Eggs | 50% | 5000 g |
| Speculaas Herbs | 5% | 500 g |
| Water approx. | 70% | 7000 g |
| Filling | ||
| Raisins | 35% | 3500 g |
| Sugar Nibs P2 | 20% | 2000 g |
| Almondsplit | 20% | 2000 g |
| Decoration | ||
| Almondsplit | % | g |
| Working method | |
| Kneading | Knead all ingredients into a dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in |
| Dough temperature | Approx. 20ºC |
| Scale | Dough pieces approx. 375 grams and rouding |
| Dough rest | Approx. 20 minutes |
| Moulding | Round up the dough pieces smoothly again. Brush with eggwash and roll the dough pieces through the almondsplit. Deeply incise once and place it on a aluminum pie plate |
| Baking | Approx. 40 minutes at 180ºC |
| Baking in rotation oven | Approx. 40 minutes at 160ºC |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
