Scones (Quark Buns)
Ingredients
- 10000 g Flour (High-protein) 100%
- 20000 g Sonnet Variatiemix Kwark 200%
- 1000 g LiquiSon Short Cake 10%
- 5000 g Eggs 50%
- 7700 g Water approx. 77%
Filling::
- 7500 g Raisins 75%
Working method
- Mix all ingredients into dough. Mixing time approx. 5 minutes. After mixing directly mix filling in
- Dough temperature: approx. 20°C
- 20 minutes
- Roll the dough to 10 mm thickness and press out circles of approx. 65 grams. Place the dough pieces on baking sheet and brush them with egg wash
- Baking: Approx. 14 minutes at 210°C above temperature and 180°C below temperature
- Scale dough pieces that are easy to process. Mould square for roll
