Supporters Quark Apple Cinnamon
Ingredients
- 10.000 g Flour 100%
- 20.000 g Sonnet Variatiemix Kwark 200%
- 7.500 g Water approx. 75%
- 5.000 g Eggs 50%
- 1.000 g LiquiSon Short Cake 10%
Filling:
- 3.750 g Candied apple 7x 7 mm. 37.5%
- 3.750 g Cinnamon granules P2 37.5%
Working method
- Mix all ingredients into a well developed dough. Mixing time: approx. 5 minutes After kneading directly mix filling in.
- Dough temperature: approx. 24°C.
- Weigh it in rollout pieces which are reasonably fast to process and 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 gram each. Place the dough pieces on baking sheets (outcome: Approx. 2791 pcs).
- Bake: approx. 12 minutes at 230ºC.
- Package the products after baking and cooling.
Notes
Packaging advice: wrap in plastic after cooling (storage cool and dry place).