Ingredients

Group 1
Ingredient
KG
Water
0.900
Yeast
0.150
Sugar
0.150
Milk powder
0.050
Salt
0.020
Flour
2.200
Butter or shortening
0.100
Egg
0.300
Rollex Gold
1.600
Total Weight: 5.470

Method

Danish Pastry

1. Mix all ingredients together (except Rollex Gold).
2. Rest for 5 minutes.
3. Fold in Rollex Gold, and give 1 book and 2 half turns.
4. Make up Danish and fill as required.
5. Prove for approximately 25-35 minutes.
6. Bake at 230℃ (446℉) for 15-20 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Water
0.900
Yeast
0.150
Sugar
0.150
Milk powder
0.050
Salt
0.020
Flour
2.200
Butter or shortening
0.100
Egg
0.300
Rollex Gold
1.600
Total Weight: 5.470

Method

Danish Pastry

1. Mix all ingredients together (except Rollex Gold).
2. Rest for 5 minutes.
3. Fold in Rollex Gold, and give 1 book and 2 half turns.
4. Make up Danish and fill as required.
5. Prove for approximately 25-35 minutes.
6. Bake at 230℃ (446℉) for 15-20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Croissant, Danish