Supporters Quark Orange
Servings 0
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:
- 3.500 g Raisins 35%
- 2.000 g Fruitmix 20%
- 2.000 g Dried apricots pieces (5mm) 20%
Decoration:
- and other decoration materials
Working method
- Soak the dried apricot pieces in 10% of their own weight in water.
- Mix all ingredients into a well developed dough and mixing approx. 5 minutes.
- Dough temperature: Approx. 24ºC.
- After kneading directly mix in the filling.
- 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 into a slice with thickness of 10 mm and stick with a serrated pastry plug of 4 cm approx. 18 gram each. Then place the dough pieces on baking sheets (outcome: Approx. 2791 pcs).
- Bake: approx. 12 minutes at 230ºC.
- Allow it to cool down after baking an brush it through (orange) coloured fondant or tempered chocolate. 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