Mini Quark Buns Pineapple Chocolate
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7500 g - 75% Water approx.
Filling:
- 3750 g - 37.5% Candied Pineapple 5x5 mm
- 3750 g - 37.5% Chocolate Nibs (For use in baking products)
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
- Dough temperature: approx. 24ºC
- Weigh it in rollout pieces which are reasonably fast to process Let the dough rest under a piece of plastic
- Dough rest: Approx. 20 minutes
- Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 g each. Place the dough pieces on baking sheets. (Outcome: Baking: Approx. 2791 pcs)
- Baking: Approx. 12 minutes at 230ºC
- Package the products after baking and cooling down
Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place
