Supporters Quark Natural
Ingredients
- 20.000 g Sonnet Variatiemix Kwark 200%
- 10.000 g Flour 100%
- 7.500 g Water approx. 75%
- 1.000 g LiquiSon Short Cake 10%
- 5.000 g Eggs 50%
Working method
- Mix all ingredients into a well developed dough (mix time: approx. 5 minutes).
- Dough temperature: approx. 24°C.
- 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. And stick it with a serrated pastry plug of 4 cm diameter approx. 18 gram each. Place the dough pieces on baking sheets (outcome: Approx. 2380 pcs).
- If desired, slightly moisten the stretched out dough pieces and dip them in the granulated sugar or the sugar nibs P2.
- Bake: approx. 12 minutes at 230ºC.
- Allow it to cool down after baking, for further finishing with toppic of your choice.
Notes
Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place