Mini Quark Buns Orange
Servings 0
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:
- 3500 g - 35% Raisins
- 2000 g - 20% Fruitmix
- 2000 g - 20% Dried Apricots Pieces (5 x 5 mm)
Decoration:
- and other decoration materials
Working method
- Soak the dried apricots pieces in water in 10% of its own weight
- Mix all ingredients into a smooth and developed dough. Mixing time: Dough temperature: approx. 5 minutes. Affter kneading directly mix filling in
- Dough temperature: Approx. 24ºC
- Weigh it in rollout pieces which are reasonably 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. 18 g each. PLace the dough pieces on baking sheets. (Outcome: Approx 2791 pcs)
- Baking: approx. 12 minutes at 230ºC
- Allow it to cool down after baking, further finishing is of your choice It is also possible to offer it without decoration
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place