Group : Danish 1
Ingredient
KG
Flour
1.070
Salt
0.004
0.080
0.005
Caster sugar
0.060
Yeast
0.050
Water
0.680
Total Weight: 1.949
Total Weight: 0.825
Total Weight: 0.960
Total Weight: 0.000
- Add group 1 ingredients into a spiral mixing bowl.
- Mix for 2 minutes on slow speed and 5 minutes on fast speed.
- Flatten the dough into rectangular shape and place it in the freezer to cool 15 minutes.
- Laminate the Rollex Gold (group 2) to soften it to dough consistence.
- Place the Rollex Gold in the middle of the dough to enclose it.
- Using a rolling pin, roll the dough out until 8mm in thickness, then fold it and half turn.
- Repeat this process three times and leave the dough to chill in the fridge for 30 minutes.
- Roll the dough down to 3mm and cut into shape, placing it onto a silicone paper lined tray.
- Prove for 45-60 minutes at 28°C, 75% relative humidity.
- Pipe the RTU Vanilla Cream Filling and fill with mincemeat in the middle.
- Bake in a rack oven at 175°C for 15-18 minutes.
- Using a pastry brush, gently apply Instant Superglaze - Neutral.
Yield: 24 Danish
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