Chocolate Danish
Dough
Baker’s % | |
Bread Flour | 90 |
Cake Flour | 10 |
Instant Dry Yeast | 2 |
Sugar | 12 |
Salt | 1.6 |
Skim Milk Powder | 2 |
Egg | 10 |
PALFFY 780 LTU | 8 |
Water | 48 |
Roll In
%/dough | |
CLASSICO 780LT | 50 |
Method
Mixing Time | ↓L5′ M1′ |
Dough Temperature | 25 °C |
Fermentation Time | 30 minutes |
Dividing | 1800g |
Retard Temperature | -5°C |
1st Retard Time | Overnight |
1st Folding | Three Fold X 2 times |
2nd Retard Time | 1-2 hours |
2nd Folding | Three Fold X 1 time |
Make form | Refer below |
Final Proofing Time | 75 minutes |
Proofing Condition | 35°C/80% |
Baking Temperature | 210°C / Rotating Oven |
Baking Time | 14 minutes |
*The arrow shows timing to add margarine.
Filling
g/pcs | |
DARK COMPOUND FILLING | 8 |
Assemble
- Roll out the dough to 3.5mm thickness.
- Cut into square shapes; cut dimension 90mmX90mm (35g/pcs).
- Once proofed, pipe Dark compound filling, then bake for 14 minutes.
Products Used for This Recipe
![PALFFY780LTU](https://www.vivo.sg/wp-content/uploads/2019/07/Blk-MG.jpg)
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
![CLASSICO MILK](https://www.vivo.sg/wp-content/uploads/2019/05/G0A0274★.jpg)
CLASSICO 780LT
Cost-effective high-grade compound margarine with rich buttery taste.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 240days
![Dark Compound Filling](https://www.vivo.sg/wp-content/uploads/2020/12/P1030272-scaled.jpg")
DARK COMPOUND FILLING
Easy-to-handle compound chocolate without the need for any tempering.
- Packing: 5kg*4
- Storage: 20-24℃
- Shelf Life: 12months
![](https://www.vivo.sg/wp-content/uploads/2019/06/Path-64-copy-2.png)