Limburg Flan Apricot - Sonnet Limburgse Vlaaimix (flans)
Ingredients
- 10000 g - 100% Flour
- 4000 g - 40% Sonnet Limburgse Vlaaimix (flans)
- 600 - 800 g - 6 - 8% Yeast
- 150 g - 1.5% Salt
- 4400 g - 44% Water approx.
Apricot flan Filling:
- 7810 g - 78.1% Apricot filling (tinned) pulp
- 1880 g - 18.8% Sugar
- 310 g - 3.1% Cold Binder approx.
Working method
- Mix all ingredients into a well developed dough, but not too smooth
- Dough temperature: approx. 25ºC
- Scale: approx. 300 grams for a flan tin of diameter 28 cm Scale: approx. 250 grams for a grid or lid Scale: approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
- Dough proof: Approx. 30 minutes
- Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 900 grams of filling. Apply a grid or lid
- Final proof: Approx. 20 minutes
- Baking: approx. 25 minutes at an oven temperature of 220ºC
- Mix the sugar and cold binder, mix it in the fruits, process on bakery temperature
There are also many ways to bake Limburg flans besides the above mentioned recipes.
