Royal Danish Pastry
Recipe Steps
Royal Danish Pastry
Group 1
-
g/ml:
2600g
190g
60g
40g -
Ingredients:
Baking Flour
Sugar
Salt
Instant Dried Yeast -
Method:
Blend Group 1 together using a dough hook for 1 minute on low speed to disperse ingredients.
Group 2
-
g/ml:
700g
590g
390g -
Ingredients:
Water – Cold (5°C - 8°C)
Milk - Cold (5°C - 8°C)
Eggs - Cold (5°C - 8°C) -
Method:
Add to Group 1 and mix on 2nd speed until clear, approx. 8 minutes.
Group 3
-
g/ml:
1500g -
Ingredients:
EOI ROYAL DANISH MARGARINE -
Method:
Roll out to approx. 400mm x 400mm and envelope in the dough, sealing the edges. Give 3 half turns (no rests required).
- 6070
- Total Weight
Make-up procedure
Roll out dough to 3mm thick. Spread with Nougat Filling. Roll up as for Chelsea Buns. Cut lengthwise down middle. Plait and shape round into a twist.
Additional Information:
Proving
Approximately 30-35 minutes at 34ºC-36ºC, Humidity 85%.
Baking
220ºC for 10-15 minutes.
Recipe Uses:
Royal Danish 12.5kg
Premium vegetable margarine for use in croissants, danish pastries and shortbread. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
