Quarkini

Make a batter of all raw materials.
Stir the batter well with the hobart 4 minutes at first speed
with the flat beater.
Resting time 20 minutes.
Scoop out with an ice-cream scoop nr.30 weight 45 grams.
Bake evenly brown at both sides.
Frying temperature 160°C.
Frying time 8 minutes.
Yield 40 quarkini's
After baking roll the quarkini through granulated sugar and dust
with icing sugar.
Process the batter within 1 hour, or place into the
refrigerator.