Danish Bread
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.8 |
| Skim Milk | 2 |
| Egg | 10 |
| PALFFY LACTIS 10 | 10 |
| Water | 45 |
Method
| Mixing Time | L4′ (Fat)↓L4′ M2′ |
| Dough Temperature | 24℃ |
| Fermentation Time | 60 min |
| Fermentation Room | 27℃／75％ |
| Dividing | 1830g |
| Retard Time | -5℃ overnight |
| 1st Folding | Single fold ×2 times |
| 2nd Retard Time | 90 min |
| 2nd Folding | Single fold × 1 time, 2 fold x 1 time |
| 3rd Retard Time | Overnight |
| Final Layer | 54 layers |
| Make Form | Refer Below |
| Final Proofing Time | 75 min |
| Final Proofing Temperature | 35℃／80% |
| Baking Temperature | 190℃ (Up) 190℃ (Down) |
| Baking Time | 45 min |
*The arrow shows timing to add margarine.
Roll In
| %/Dough | |
| CLASSICO MILK | 25 |
Make Form & Baking
- Sheet the dough to length 400mm, thickness 12mm.
- Cut the dough into width 50mm(250g).
- Twist the 3 doughs(total 750g).
- Put it into the baking mould.
- Take final proofing for 75 min at 35℃／85%
- Bake it for 45min at 190℃/190℃.
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
Condensed milk added sheet margarine which provides natural sweet milky flavour for Danish pastries and confectionaries.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 365days
