Supporters Quark Ginger Chili
Ingredients
- 20.000 g Sonnet Variatiemix Kwark 200%
- 10.000 g Flour 100%
- 7.500 g Water approx. 75%
- 5.000 g Eggs 50%
- 1.000 g LiquiSon Short Cake 10%
Filling 1:
- 2.000 g Sweet chili sauce 20%
Filling 2:
- 7.500 g Candied ginger 75%
Working method
- Mix all ingredients into a well developed dough. Mixing time approx. 5 minutes.
- Dough temperature: approx. 24°C.
- After kneading add the filling, mix the sweet chili sauce into the dough until it is well developed. And mix the candied ginger into the dough until a good division occurs.
- Weigh it in rollout pieces which are reasonably fast to process. Let the dough rest under a piece of plastic.
- Dough proof: approx. 20 minutes.
- Rollout the dough pieces to a slice with a 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. 2.791 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