Recipe27-Chocolate Danish

Chocolate Danish

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Sugar12
Salt1.6
Skim Milk Powder2
Egg10
PALFFY 780 LTU8
Water48

Roll In

%/dough
CLASSICO 780LT 50

Method

Mixing Time
↓L5′ M1′
Dough Temperature 25 °C
Fermentation Time 30 minutes
Dividing1800g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingThree Fold X 2 times
2nd Retard Time1-2 hours
2nd FoldingThree Fold X 1 time
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature210°C / Rotating Oven
Baking Time14 minutes


*The arrow shows timing to add margarine.

Filling

Assemble

  1. Roll out the dough to 3.5mm thickness.
  2. Cut into square shapes; cut dimension 90mmX90mm (35g/pcs).
  3. Once proofed, pipe Dark compound filling, then bake for 14 minutes.

Products Used for This Recipe

PALFFY780LTU
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
CLASSICO 780LT

Cost-effective high-grade compound margarine with rich buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 240days
Dark Compound Filling
DARK COMPOUND FILLING

Easy-to-handle compound chocolate without the need for any tempering.

  • Packing: 5kg*4
  • Storage: 20-24℃
  • Shelf Life: 12months

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