Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
Egg
0.975
9.75
Yeast
0.300
3.00
0.050
0.50
Water
4.500
45.00
Total Weight: 15.825
Total Weight: 5.000
Total Weight: 11.240
- Add group 1 ingredients into a spiral mixing bowl.
- Mix for 2 minutes on slow speed and 6 minutes on fast speed.
- Chill the dough for 60 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.
- Process into 80g crown shapes with 1 side left unfolded.
- Cut a small heart from the Danish pastry and add to the centre of the folded crown.
- Retard overnight.
- Prove for 45-60 minutes at 28°C, 75% relative humidity.
- Fill the open side of the pastry with 40g of Fruit Filling - Strawberry 70%.
- Bake for 195°C for 15 minutes.
- Using a pastry brush, gently apply Instant Superglaze - Neutral.
Yield: 281 Danish
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