Cinnamon Tart Danish
Dough
| Baker’s % | |
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 15 |
| Salt | 1 |
| Egg | 10 |
| Egg York | 5 |
| PROBEST 33 | 6 |
| PALFFY LACTIS 10 | 5 |
| Water | 37 |
Method
| Mixing Time | (All in)↓L5′ M3′ |
| Dough Temperature | 24℃ |
| Fermentation Time | 30 min |
| Fermentation Room | 27℃／70％ |
| Dividing | 1850g |
| Retard Time | -5℃ overnight |
| 1st Folding | Single fold ×2 times |
| 2nd Retard Time | 90 min |
| 2nd Folding | Single fold × 1 time |
| 3rd Retard Time | 90 min |
| Final Layer | 27 layers |
| Make Form | Refer Below |
| Final Proofing Time | 60 min |
| Final Proofing Temperature | 35℃／80% |
| Baking Temperature | 185℃ (Up) 185℃ (Down) |
| Baking Time | 18 min |
*The arrow shows timing to add margarine.
Roll In
| %/Dough | |
| CLASSICO LACTIS 20 | 30 |
Cinnamon Filling
| 15%/Dough | |
| Cake Flour | 40g |
| Almond Powder | 60g |
| Sugar | 80g |
| PALFFY LACTIS10 | 80g |
| Egg | 70g |
| Cinnamon | 10g |
Cookie
| Streusel | 30g/pc |
Topping
| Sliced Almond | 3g/pc |
| Sugar | 1g/pc |
Decoration
| GLAZE COATING SUGAR | 8g/pc |
Make Form & Baking
- Sheet the dough to length 350mm, thickness 4.5mm.
- Put Streusel on the baking case of 100mm.
- Spread the Cinnamon Filling over the dough.
- Roll up. Cut the dough at 2.8cm(65g) and put into baking case.
- Coat the dough with egg & put Topping on the dough. Bake them for 18min.
- Decorate with GLAZE COATING SUGAR on the top.
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 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
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)
