Sollino Quark Bread

Name: Sollino Quark Bread
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.; 10000 g - 100% Refru Papaya Apricot Bits (3-5 mm); 500 g - 5% Water ( Soaking water); 2500 g - 25% Apricot Canned (drained); 7800 g - 100% Creme Pattisier; 500 g - 5% Victoria Batter; 300 g - 3% Icing Sugar; 1500 g - 15% Half Apricot

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:

10000 g - 100% Refru Papaya Apricot Bits (3-5 mm)
500 g - 5% Water ( Soaking water)
2500 g - 25% Apricot Canned (drained)

Filling (injection):

7800 g - 100% Creme Pattisier

Decoration:

500 g - 5% Victoria Batter
300 g - 3% Icing Sugar
1500 g - 15% Half Apricot

Working method

Mix all ingredients into a dough. Mixing time approx. 5 minutes. After mixing directly mix pre-soaked filling in. (Instead Refru papaya apricot can also be used chopped dried apricots pieces. Pre-soak this approx. 30 minutes in 15% water)
Dough temperature: approx. 20ºC.
Scale: Dough pieces approx. 375 grams and rounding
Dough rest: Approx. 20 minutes
Mould as round loaf and press the dough pieces into the Victoria batter. Place the doug pieces in a baking pan, sponge cake pan or paper pan of 14 cm. Press a hole in the center and inject the cream filling in it
Inserts Oven: 40 minutes at 180ºC. above temperature and 180°C. below temperature
After cooling down sprinkle the Victoria Batter with icing sugar and lay the half apricots in the center
Baking in rotation oven: Approx. 40 minutes at 160ºC.