Supporters Quark Orange Chocolate
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:
- 3.750 g Candied orangeade 4x4 mm 37.5%
- 3.750 g Chocolate Nibs nr. 2 (for use in baking products) 37.5%
Working method
- Mix all ingredients into a well developed dough and mix approx. 5 minutes
- Dough temperature: approx. 24°C
- Mix the filling into the dough until a good distribution is achieved.
- 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 about 10mm thickness, then cut out with a serrated pastry plug of 4 cm diameter (about 18 gram per piece). Place the dough pieces baking sheets (outcome about 2.791 pcs).
- Bake: approx. 12 minutes at 230ºC.
- Pack the products after baking and cooling down.
Notes
Packaging advice: Wrap in plastic after cooling and decoration in a cool and dry storage.