Chocolate
Cinnamon Tart Danish
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 15 |
| Salt | 1 |
| Egg | 10 |
| Egg Yolk | 5 |
| PROBEST33 | 6 |
| PALFFY LACTIS10 | 5 |
| Water | 37 |
| Total | 181.1 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO LACTIS20 | 30 |
| Ingredient | Baker's % |
|---|---|
| Cake Flour | 40 |
| Almond Powder | 60 |
| Sugar | 80 |
| PALFFY LACTIS10 | 80 |
| Egg | 70 |
| Cinnamon | 10 |
| Ingredient | Baker's % |
|---|---|
| Streusel | 30g/piece |
| Ingredient | Baker's % |
|---|---|
| Slice Almond | 3g/piece |
| Sugar | 1g/piece |
| Ingredient | Baker's % |
|---|---|
| GLAZE COATING SUGAR | 8g/piece |
| Method | |
|---|---|
| Mixing Time | ↓(margarine) L5' M3' |
| Dough Temperature | 24°C |
| Fermentation Time | 30min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1850 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | 90min |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 60min |
| Proofing temperature | 35°C / 80% |
| Baking temperature | 185°C / 185°C |
| Baking Time | 18min |
Make Form & Baking
-
1
Sheet the dough to length 350mm, thickness 4.5mm
-
2
Put streusel on the paper tray.
-
3
[i] Spread the filling over the dough.
[ii] Roll up.
[iii] Cut the dough at 2.8cm (65g).
[iv] Put it into paper tray. -
4
Take final proofing.
-
5
Coat the dough with egg & put Topping on the dough. And bake them for 18min.
-
6
Decorate GLAZE COATING SUGAR on the top.
- *Paper mould:Φ100mm
Made With Vivo Products
Compound Cream
ACE 200
Low compound cream Cost efficient / reasonable type High Over Run as a compound cream and it can be used for any cake like mousse, roll-cake, chiffon cake. Can be mixed ACE200 with fresh cream.
Non Dairy Cream
TOPPING ACE EXCELLENT
Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability
Block Margarine Vegetable
PALFFY 300HLTM
Higher melting point block margarine than PL300M. It has strong milk flavor.
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