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

Pistachio Danish

Method for Pistachio Fondant

1. Sugar + Glucose + Water. Boil together until 115°C. Mix well on marble table until cool.
2. Water + Sugar. Boil until 20% loss
3. Mix B + Pure Pate Pistachio
4. A + B to form Pistachio Fondant