Limburg Flan Quark
Pieces
Ingredients
- 10000 g - 100% Flour
- 20000 g -200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Egg
- 7000 g - 70% Water approx.
Filling 1:
- Crème Patisserie
Filling 2:
- Fruit Filling of choice
Working method
- Mix all ingredients into a smooth and wel developed dough
- Dough temperature: approx. 20ºC
- Roll the dough pieces into slices with a thickness of 1.7mm. Cover the flan tins with the slices and remove the remains. Roll the remaining dough multiple times
- Apply a grid of dough (approx. 1.7 mm thickness) on top of the tin
- Apply Creme Patissier at the bottom: approx. 200 gram per tin After that apply the fruit filling: approx. 250 grams per tin
- Baking: Inserts Oven - Approx. 25 minutes at 190ºC
- Scale in rollout pieces which are reasonable fast to process Leave it under a plastic in th dough rest
- Dough rest: Approx. 20 minutes
