Recipe32-Cinnamon Apple Raisin Danish

Cinnamon Apple Raisin Danish

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar12
Salt1.6
Skim Milk Powder2
PALFFY LACTIS 108
Egg10
Water48

Roll In

%/dough
CLASSICO LACTIS 2030

Method

Mixing Time
↓L5′ M1′
Dough Temperature 25 °C
Fermentation Time 30 minutes
Fermentation Room27℃/70%
Dividing1800g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingDouble fold
2nd Retard Time2-4 hours
2nd FoldingSingle fold
Make formRefer below
Final Proofing Time60 minutes
Proofing Condition35°C/80%
Baking Temperature200°C (Up)
170°C (Down)
Baking Time17 minutes


*The arrow shows timing to add margarine.

Custard Filling

g/pcs
CREAM FILLING CUSTARD10

Apple Filling

25g/each
Apple filling1200g
Raisin260g
Cinnamon powder17g

Process

  1. Mix all ingredients well

Decoration

g/pcs
Mirror gel1
Pistachio1
GLAZE COATING SUGAR3

Make Form

  1. To make into pinwheel shape, cut the laminated dough into squares of dimension 110mm x 110mm x 5mm.
  2. Cut the edges of the squares toward the center leaving some spaces, fold every points and seal them in the center.
  3. Place pinwheel dough into mold of dimension 100mm (Top) / 80mm (Bottom) X 34mm (H) (70~75g/pc).
  4. Final proofing for 70min.
  5. Add CREAM FILLING CUSTARD and Apple Filling on top
  6. Bake for 17 minutes
  7. After baked, transfer to cooling rack.
  8. Once cooled, apply Mirror Gel and decorate with Pistachio & GLAZE COATING SUGAR

Products Used for This Recipe

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
GLAZE COATING SUGAR
GLAZE COATING SUGAR

Tempering free sugar compound for coating which can add on characteristic snappy and crispy texture.

  • Packing: 2.5kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)

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