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简体中文 English

Maron Danish

INGREDIENTS

Danish

1176g Tower Brand Flour
20g Salt
130g Sugar
24g Instant Dry Yeast Gold
12g BBJ
400g Milk
55g Water
60g Butter (Soft)
4 Whole Egg (190 – 210g)

Maron Cream

500g Savaton
50g Spred Imbert
200g London Gold
5g Negrita Rhum Gelified

Raspberry Jam

1000g Raspberry
500g Sugar

PROCEDURE

Danish

Mixing Method
  1. Mix Instant Dry Yeast & Water
  2. Mix Tower Brand Flour + Salt + Sugar + BBJ + Milk + Whole Egg Low speed
  3. Mix A + B
  4. Add Butter until combine
  5. Up 15-18°C, rest 1 hour in ambient temp
  6. . Keep in chiller overnight

Lamination Method

  1. Single fold x 2 with 1000g of Butter. Rest in freezer 30min
  2. Single fold x 1. Rest in freezer 30min
  3. Roll until 2.5mm. Rest until it becomes hard
  4. Cut

Baking Method

  1. Keep in 30°C proofer
  2. Bake in convection oven 175°C-185°C for 15-20min
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