Sollino Quark Bread
Sollino Quark Bread with papaya bits, creme pâtissier filling, and Victoria batter decoration. A unique twist on traditional bread for a special treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonneveld.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Piping bag
- Cake pan
- Baking pan
- Oven
- Colander
Ingredients
- 10000 g -100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7500 g - 75% Water approx.
- 10000 g - 100% Refru Papaya Apricot Bits (3-5 mm)
- 500 g - 5% Water ( Soaking water)
- 2500 g - 25% Apricot Canned (drained)
- 7800 g - 100% Creme Pattisier
- 500 g - 5% Victoria Batter
- 300 g - 3% Icing Sugar
- 1500 g - 15% Half Apricot
