Spring Gleam
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Egg
- 7500 g - 75% Water approx.
Working method
- Mix all ingredients in a smooth and developed dough. Mixing time: approx. 5 minutes
- Dough temperature: approx. 24ºC
- Scale: Dough pieces of appox. 400 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould into round loafs. Place dough pieces in paper baking rings
- Baking: Approx. 45 minutes at 180ºC
- Brush directly after baking with melted butter and sprinkle with granulated sugar
