Apple 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.
Filling:
- 6100 g - 49% Apple pieces (fresh)
- 6100 g - 49% Raisins
- 250 g - 2% Cinnamon
Filling Crème Pâtissier:
- 6200 g - 100% Crème Pâtissier
Working method
- Knead all ingredients into a dough. Mixing time around 5 minutes
- Dough temperature: approx. 24ºC
- Scale: Dough pieces of 350 gram and rounding
- Dough rest: Approx. 15 minutes
- Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissier on the dough piece and spread over a 100 gram filling. Light roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times
- Baking: Approx. 40-45 minutes at 190ºC
- Finishing with melted butter and caster sugar
- Mix the filling and make Crème Pâtissier
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
