Marlino Quark Bread
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1200 g - 12% Cocoa powder
- 1500 g - 15% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 10000 g - 100% Water approx.
Filling:
- 6000 g - 60% Chocodrops
- 2000 g - 20% Crushed Hazelnuts
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
- Dough temperature: approx. 24ºC
- Scale: Dough pieces approx. 375 grams and rounding
- Dough rest: Approx. 20 minutes
- Mould as a round loaf. Brush with egg wash and decorate with crushed hazelnut pieces. Cross-cut deeply and place the dough pieces into a round baking tin (ø 14 cm)
- Baking: Approx. 40 minutes at 180ºC above temperature and 180°C below temperature
Required: bake rings or paper bake tins (14 cm diameter)
