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Spring Gleam


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Egg 50% 5000 g
Water approx. 75% 7500 g
Working method
Kneading Mix all ingredients in a smooth and developed dough. Mixing time: approx. 5 minutes
Dough temperature Approx. 24ºC
Scale Dough pieces of appox. 400 gram and rounding
Dough proof Approx. 20 minutes
Moulding Mould into round loafs. Place dough pieces in paper baking rings
Baking Approx. 45 minutes at 180ºC
Finishing Brush directly after baking with melted butter and sprinkle with granulated sugar
BRC Halal Kosher RSPO Skal

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