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Berry Danish

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

Made With Vivo Products

Block Margarine Vegetable
PALFFY 300HHLTU

PALFFY 300HHLTU

The Highest melting point block margarine. It is mainly for hot country or hot workplace. It is unsalted type

See More Variety of Products
Sheet Margarine Compound
CLASSICO 760LT

CLASSICO 760LT

Low compound type sheet margarine. Compound ratio is slightly higher than CL730LT. It is salted type.

See More Variety of Products

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