WELCOME TO OUR BRAND NEW WEBSITE!

简体中文 English
简体中文 English

Pistachio 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)

Pistachio Danish

150g Whole Egg
150g Almond Powder
150g Icing Sugar
150g Butter
100g Cake Flour
140g Pure Pate Pistachio

Pistachio Fondant

MIX A

1000g Sugar
250g Glucose
300g Water

Mix B

100g Water
100g Sugar

Mix C

55g Mix B
100g Sevarome

Mix D

30g Mix A
155g Mix B

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

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
error: Content is protected !!