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

Non Dairy Cream

TOPPING ACE RESISTANT

Higher Heat stability High Volume after Whipping Suitable for Cake Decoration

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Sheet Margarine Compound

CLASSICO LACTIS 20

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.

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Block Margarine Vegetable