Berry Danish

Ingredients & Process

Ingredient	Baker's %
Bread Flour	90
Cake flour	10
Instant. Dry. Yeast	2
Improver	0.1
Sugar	10
Salt	1.4
Skim Milk Powder	3
PALFFY 780LTU	5
Water	52
Total	173.5

Ingredient	Baker's %
CLASSICO 360LT	25

Ingredient	Baker's %
CREAM FILLING CUSTARD	50g/pcs

Ingredient	Baker's %
Strawberry	2pcs
Blue Berry	4pcs

Method
Mixing Time	↓(margarine) L5' M1'
Dough Temperature	26°C
Fermentation Time	30min
Fermentation Room	27°C / 70%
Dividing	1700 g
Retard Time	-5°C over night
1st Folding	Double fold ×1 time
Retard time	2-4hour
2nd Folding	Three fold × 1 time
Retard time	60min
Final layer	35°C / 85%
Make Form	Below refer
Final Proofing	60 min
Proofing temperature	35°C / 80%
Baking temperature	200°C/180°C
Baking Time	16min

Make Form & Baking

1
Sheet the dough to thickness 4mm.
2
Cut the dough into square : 110mm(W) ×110mm(L) ×4mm(H)
3
Cut diagonally from the corners to within 1 cm/0.5 in of the center.
4
Bring four of the corners into the center like a windmill.
5
Take final proofing.
6
Brush the surface of the dough with egg.
7
Bake it for 16min at 200°C/180°C.
8
Pipe CREAM FILLING CUSTARD at center.
9
Decorate some fruits on the custard cream.

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