Ingredients

Group 1
Ingredient
KG
Wheat flour
1.666
Lamination fat
1.150
Butter
0.110
Caster sugar
0.090
Fresh yeast
0.060
Egg yolk powder
0.040
Salt
0.015
Clean Label Danish Improver
0.014
Water
0.800
Fermdor W Germ Liquid
0.080
Total Weight: 4.025

Method

1. Place all the ingredients (except the lamination fat) into a spiral mixing bowl.
2. Mix for 5 minutes slow, 5 minutes fast speed.
3. Rest the dough in the fridge for 10 minutes.
4. Laminate the fat to soften it to dough temperature.
5. Turn the dough.
6. Leave the dough to rest for 10 minutes.
7. Turn the dough again.
8. Line the dough at 3mm thick and cut your required shape and size of Danish, fold and roll.
9. Prove for 45-60 minutes at 29°C, 80% relative humidity.
10. Bake at 180°C for 17 minutes.
11. Leave to cool.
12. Fill with bake stable vanilla filling, top with sliced fresh strawberries and sprinkle with lime.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.666
Lamination fat
1.150
Butter
0.110
Caster sugar
0.090
Fresh yeast
0.060
Egg yolk powder
0.040
Salt
0.015
Clean Label Danish Improver
0.014
Water
0.800
Fermdor W Germ Liquid
0.080
Total Weight: 4.025

Method

1. Place all the ingredients (except the lamination fat) into a spiral mixing bowl.
2. Mix for 5 minutes slow, 5 minutes fast speed.
3. Rest the dough in the fridge for 10 minutes.
4. Laminate the fat to soften it to dough temperature.
5. Turn the dough.
6. Leave the dough to rest for 10 minutes.
7. Turn the dough again.
8. Line the dough at 3mm thick and cut your required shape and size of Danish, fold and roll.
9. Prove for 45-60 minutes at 29°C, 80% relative humidity.
10. Bake at 180°C for 17 minutes.
11. Leave to cool.
12. Fill with bake stable vanilla filling, top with sliced fresh strawberries and sprinkle with lime.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Danish

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