Sollino Quark Buns
Pieces
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7700 g - 77% 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)
Decoration:
- 500 g - 5% Victoria Batter
- 300 g - 3% Icing Sugar
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: approx. 1950 gram (30 pieces) and rounding
- Dough rest: Approx. 20 minutes
- Divide and round up
- Baking: Approx. 15 minutes at 180ºC.
- Sprinkel the Victoria batter with icing sugar after baking
- Press the dough pieces in the victoria batter and place them on baking sheets
