Chocolate
Ring Danish
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Improver | 0.1 |
| Sugar | 15 |
| Salt | 1.5 |
| Egg | 15 |
| PROBEST 33 | 10 |
| PALFFY 300M | 15 |
| Water | 36 |
| Total | 194.6 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO TOSTAR | 25 |
| Ingredient | Baker's % |
|---|---|
| PALFFY 300M | 70 |
| Sugar | 50 |
| Egg | 50 |
| Almond Powder | 40 |
| Cake Flour | 40 |
| Baking Powder | 1 |
| Ingredient | Baker's % |
|---|---|
| Dried Cranberry | 8%/Dough |
| Dried Raisin | 8%/Dough |
| Ingredient | Baker's % |
|---|---|
| Cookie Crumble | 5g/pcs |
| Ingredient | Baker's % |
|---|---|
| GLAZE COATING SUGAR | 15g/pcs |
| Ingredient | Baker's % |
|---|---|
| Snow Powder | little |
| Method | |
|---|---|
| Mixing Time | L3' M2' (margarine)↓L3' M2' |
| Dough Temperature | 24°C |
| Fermentation Time | 60min |
| Fermentation Room | 27°C / 75% |
| Dividing | 1940 g |
| Retard Time | -5°C over night |
| 1st Folding | Single fold×2times |
| Retard time | 90min |
| 2nd Folding | Single fold×1time |
| Retard time | Over Night |
| Final layer | 27layers |
| Make Form | Below refer |
| Final Proofing | 60min |
| Proofing temperature | 35°C / 85% |
| Baking temperature | 180°C / 170°C |
| Baking Time | 24min |
Make Form & Baking
-
1
Sheet the dough to length 190mm, thickness 3mm.
-
2
Spread the almond cream on the dough.
-
3
Topped with dried fruit.
-
4
Put dried fruit on it.
-
5
Roll the dough from the edges.
-
6
Cut it into 10cm width.
-
7
Cut a slit in the middle of the dough.
-
8
Open the center and put it into the *mould.
-
9
Take final proofing.
-
10
Put it on cookie crumble.
-
11
Bake it for 24min at 180°C/170°C.
-
12
After cooling, coat the GLAZE COATING SUGAR.
-
13
Decorate snow powder on the top.
- *Mould size: Φ118mm(Φ103mm)×42mm
Made With Vivo Products
Soft Serve Ice Cream
SOFT MIX VANILLA
Ready-to-use soft serve mix
Block Margarine Compound
PALFFY 780LTU
Middle compound type block margarine. It has butter, milk and cream flavor.
Compound Cream
TOPPING ACE 500
High compound cream. This is the closest quality of fresh cream among VIVO whipping cream. Its Over Run is close to fresh cream. So, it textures heavy and tastes so milky. Can be replaced fresh cream with this ACE500. But its workability is much better than fresh cream.
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