Ring Danish
Dough
| Baker’s % | |
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 15 |
| Salt | 1.5 |
| Egg | 15 |
| PROBEST 33 | 10 |
| PALFFY 300M | 15 |
| Water | 36 |
Method
| Mixing Time | L3′ M2′ (Fat)↓L3′ M2′ |
| Dough Temperature | 24℃ |
| Fermentation Time | 60 min |
| Fermentation Room | 27℃／75％ |
| Dividing | 1940g |
| Retard Time | -5℃ overnight |
| 1st Folding | Single fold ×2 times |
| 2nd Retard Time | 90 min |
| 2nd Folding | Single fold × 1 time |
| 3rd Retard Time | Overnight |
| Final Layer | 27 layers |
| Make Form | Refer Below |
| Final Proofing Time | 60 min |
| Final Proofing Temperature | 35℃／85% |
| Baking Temperature | 180℃ (Up) 170℃ (Down) |
| Baking Time | 24 min |
*The arrow shows timing to add margarine.
Roll In
| %/Dough | |
| CLASSICO TOSTAR | 25 |
Almond Cream
| 20%/Dough | |
| PALFFY 300M | 70 |
| Sugar | 50 |
| Egg | 50 |
| Almond Powder | 40 |
| Cake Flour | 40 |
| Baking Powder | 1 |
Dried Fruits
| Dried Cranberry | 8%/Dough |
| Dried Raisin | 8%/Dough |
Topping
| Cookie Crumble | 5g/pc |
Coating
| GLAZE COATING SUGAR | ~15g/pc |
Decoration
| Snow Powder | litte |
Make Form & Baking
- Sheet the dough to length 190mm, thickness 3mm.
- Spread the Almond Cream on the dough.
- Put dried fruit on it and roll the dough from the edges.
- Cut it into 10cm width and make a slit in the middle of the dough.
- Open the center and put it into the doughnut mould of diameter 118mm outer (Φ103mm inner)× height 42mm.
- Take final proofing for 60min at 35℃／85%.
- Put it on cookie crumble.
- Bake it for 24min at 180℃/170℃.
- After cooling, coat the GLAZE COATING SUGAR and decorate with snow powder 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 300M
Rich milky taste with good aeration functionality.
- Packing: 15kg
- Storage: Below 25℃
- Shelf Life: 365days
CLASSICO TOSTAR
Brown sugar added sheet margarine providing natural sweet caramelized flavour for Danish pastries and confectionaries.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 365days
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)
