Sollino Quark Bread
Pieces
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:
- 10000 g - 100% Refru Papaya Apricot Bits (3-5 mm)
- 500 g - 5% Water ( Soaking water)
- 2500 g - 25% Apricot Canned (drained)
Filling (injection):
- 7800 g - 100% Creme Pattisier
Decoration:
- 500 g - 5% Victoria Batter
- 300 g - 3% Icing Sugar
- 1500 g - 15% Half Apricot
Working method
- Mix all ingredients into a dough. Mixing time approx. 5 minutes. After mixing directly mix pre-soaked filling in. (Instead Refru papaya apricot can also be used chopped dried apricots pieces. Pre-soak this approx. 30 minutes in 15% water)
- Dough temperature: approx. 20ºC.
- Scale: Dough pieces approx. 375 grams and rounding
- Dough rest: Approx. 20 minutes
- Mould as round loaf and press the dough pieces into the Victoria batter. Place the doug pieces in a baking pan, sponge cake pan or paper pan of 14 cm. Press a hole in the center and inject the cream filling in it
- Inserts Oven: 40 minutes at 180ºC. above temperature and 180°C. below temperature
- After cooling down sprinkle the Victoria Batter with icing sugar and lay the half apricots in the center
- Baking in rotation oven: Approx. 40 minutes at 160ºC.
