Scones (Quark Buns)
Servings 0
Ingredients
- 10000 g - 100% Flour (High-protein)
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7700 g - 77% Water approx.
Filling::
- 7500 g -75% Raisins
Working method
- Mix all ingredients into dough. Mixing time approx. 5 minutes. After mixing directly mix filling in
- Dough temperature: approx. 20°C
- 20 minutes
- Roll the dough to 10 mm thickness and press out circles of approx. 65 grams. Place the dough pieces on baking sheet and brush them with egg wash
- Baking: Approx. 14 minutes at 210°C above temperature and 180°C below temperature
- Scale dough pieces that are easy to process. Mould square for roll