Recipe65-Berry Danish

Berry Danish

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar10
Salt1.4
Skim Milk Powder3
PALFFY 780LTU5
Water52

Method

Mixing Time
(Fat)↓L5′ M1′
Dough Temperature26℃
Fermentation Time30 min
Fermentation Room27℃／70％
Dividing1700g
Retard Time-5℃ overnight
1st FoldingDouble fold ×1 time
2nd Retard Time2-4 hours
2nd FoldingThree fold × 1 time
3rd Retard Time60 min
Final Layer12 Layers
Make FormRefer Below
Final Proofing Time60 min
Final Proofing Temperature35℃／80%
Baking Temperature200℃ (Up)
180℃ (Down)
Baking Time16 minutes


*The arrow shows timing to add margarine.

Roll In

%/Dough
CLASSICO 360LT25

Filling

CREAM FILLING CUSTARD50g/pc

Topping

Strawberry2pcs
Blueberry4pcs

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 inches of the center.
  4. Bring four of the corners into the center to form a windmill.
  5. Take final proofing for 60 min at 35℃／85%.
  6. Brush the surface of the dough with egg.
  7. Bake it for 16min at 200℃/180℃.
  8. Pipe CREAM FILLING CUSTARD at center.
  9. Decorate some fruits on the custard cream.

Products Used for This Recipe

PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO 360LT

High-grade compound margarine with good workability and rich buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃ – 7℃
  • Shelf Life: 240days
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days

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