Recipe45-Cheesecake Danish

Cheesecake Danish

Dough

Baker’s %
Bread Flour80
Cake Flour20
Instant Dry Yeast2
Bread Improver0.1
Sugar8
Salt2
PROBEST 3321
PALFFY LACTIS 105
Water42

Method

Mixing Time
(All in)↓L5′ M3′
Dough Temperature 26°C
Fermentation Time 60 minutes
Fermentation Room27℃/70%
Dividing1800g
Retard Time-5℃ over night
1st FoldingSingle fold×2 times
2nd Retard time90min
2nd FoldingSingle fold×1 time
3rd Retard time90min
Final layer27layers
Make FormBelow refer
Final Proofing Time40 minutes
Proofing Temperature35°C/80%
Baking Temperature185°C (Up)
175°C (Down)
Baking Time23 minutes


*The arrow shows timing to add margarine.

Roll In

Filling

CREAM FILLING CUSTARD15g/pc
Cheesecake Filling:30g/pc
Cream Cheese70g
Sugar30g
PALFFY LACTIS 1020g
Sour Cream30g
Egg30g
Lemon Juice2g
Cake Flour10g

Progress for Cheesecake Filling

  1. Put Cream Cheese into a bowl and soften the cream cheese.
  2. Add Sugar and mix well.
  3. Add Sour Cream & PALFFY LACTIS 10, mix well.
  4. Add beaten eggs into mixture, mix well.
  5. Add Lemon Juice and mix.
  6. Add Cake Flour and mix till smooth.
  7. Pour Custard Filling into depositor.

Raspberry Jam

12g/pc
Raspberry Puree250g
Water50g
Sugar42g
Pectin11g

Progress

  1. Heat Raspberry Purre and Water in a pan, stir frequently.
  2. Add mixed Pectin + Sugar. Stir frequently and bring it to a boil. Cook and stir over low to medium heat until thickens, about 15 minutes.
  3. Remove from heat.

Topping

g
Blueberry3pcs/pc
ChervilLittle

Make Form

  1. Sheet the dough to thickness 4.5mm.
  2. Cut square shape of 100mm×100mm(60g).
  3. Put the dough into circle mould.
  4. Final Proofing for 40 minutes.

Assembly & Baking

  1. After proofing, pipe CREAM FILLING CUSTARD at the center of the dough.
  2. Pipe Cheesecake Filling on top of CREAM FILLING CUSTARD.
  3. Bake it at temperature Up 185℃/Down 175℃ for 23 minutes.
  4. After cooling, spread mirror gel on the surface.
  5. Pipe Raspberry Jam at the center.
  6. Decorate with blueberries (sprinked in snow powder) and chervil.

Products Used for This Recipe

PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO MILK
CLASSICO LACTIS 20

Compound margarine for lamination made with naturally fermented buttery flavor, to deliver the richness of culture 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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