Creative Innovations.
Delicious Solutions.

Enquire Now
Ring Danish

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
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. 1
    Sheet the dough to length 190mm, thickness 3mm.
  2. 2
    Spread the almond cream on the dough.
  3. 3
    Topped with dried fruit.
  4. 4
    Put dried fruit on it.
  5. 5
    Roll the dough from the edges.
  6. 6
    Cut it into 10cm width.
  7. 7
    Cut a slit in the middle of the dough.
  8. 8
    Open the center and put it into the *mould.
  9. 9
    Take final proofing.
  10. 10
    Put it on cookie crumble.
  11. 11
    Bake it for 24min at 180°C/170°C.
  12. 12
    After cooling, coat the GLAZE COATING SUGAR.
  13. 13
    Decorate snow powder on the top.
  • *Mould size: Φ118mm(Φ103mm)×42mm

Made With Vivo Products

Shortening
BAKE MASTER 3040E

BAKE MASTER 3040E

High melting point for stable workability. Good whipping Function. Especially suitable for butter cream.

See More Variety of Products
Non Dairy Cream
TOPPING ACE EXCELLENT ST

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

See More Variety of Products

More Similar Recipes

View All
Loaves & Sweet Buns

Bagel

Croissants & Viennoiserie

Almond Cruffin

Loaves & Sweet Buns

Butter Roll

Loaves & Sweet Buns

Sweet Bun

Want to learn more about our products?

Talk To Us