Supporters Quark Pineapple Chocolate
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::
- 3750 g Candied pineapple 5x5 mm. 37.5%
- 3750 g Chocolate nibs No.2 (to use in baking products) 37.5%
Working method
- Mix all ingredients into a well developed dough and mix about 5 min.
- Dough temperature: approx. 24°C.
- After kneading directly mix filling in.
- Weigh it in roll out pieces which are reasonably fast to process and let the dough rest under a piece of plastic.
- Dough rest about. 20 minutes.
- Roll the dough pieces to about 10mm thickness, then cut out with a serrated pastry plug of 4 cm. diameter (about 18g per piece). Place the dough pieces on baking sheet (outcome about 2.791 pcs).
- Bake: approx. 12 minutes at 230ºC.
- pack the product after baking and cooling.
Notes
Packaging advice: Wrap in plastic after cooling and store in a cool and dry place