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Sollino Quark Buns

Ingredients

  • 10000 g - 100% Flour
  • 20000 g - 200% Sonnet Variatiemix Kwark
  • 1000 g - 10% LiquiSon Short Cake
  • 5000 g - 50% Eggs
  • 7700 g - 77% 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)

Decoration:

  • 500 g - 5% Victoria Batter
  • 300 g - 3% Icing Sugar

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: approx. 1950 gram (30 pieces) and rounding
  • Dough rest: Approx. 20 minutes
  • Divide and round up
  • Baking: Approx. 15 minutes at 180ºC.
  • Sprinkel the Victoria batter with icing sugar after baking
  • Press the dough pieces in the victoria batter and place them on baking sheets

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