Mini Quark Buns Pineapple Curry
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 1:
- 700 g - 0.7% Curry powder
Filling 2:
- 7500 g - 75% Candied pineapple 5x5 mm
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix the filling in; mix the curry powder into the dough until it is well incorporated, then mix the candied pineapple into the dough until a good division occurs
- Dough temperature: approx. 24ºC
- Weigh the pieces in rollable pieces which are 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. 18g each. Place the dough pieces on baking sheets. (Outcome: Baking: Approx. 2576 pcs)
- Baking: Approx. 12 minutes at 230ºC
- Package the products after baking and cool down
Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place
