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

Functioning Fat Spread for Choux Puff

PALFFY PUFF

Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.

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Sweeten Block fat Spread

NEW BAKE MASTER 130LTM

a little bit higher melting point than NBM130LT.

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Block Margarine Compound

PALFFY 280LTU

one of the highest milk fat content among Vivo block margarine. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter profile.

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Block Margarine Vegetable