Blueberry Cream Cheese Danish

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Mixing: Low speed 6min and high speed 4min, mix until gluten form develops. Take out 500g and mix with water and cocoa powder.
Dough temperature: 24°C
Weight: dough 1500g, colour dough 500g, Mimetic 500g
Bulk Fermentation: ~20 mins
Keep the dough in to freezer until firm dough.
Sheet out the dough to make 2 double fold.
Keep in freezer for 1 hour
Cover with the colour dough.
Sheet until 4mm cut 40cm x 1cm
Scale: 60g
Shaping : Dimemsion 40cm x 1cm x 0.4mm
Final Fermentation: 100 mins, 30°C, 80% humidity
Decoration before bake: Apply Sunset Glaze and Deli Cheesecake.
Baking Temperature: ~210°C /200°C bake
Time: ~15 mins
After bake, pipe in Topfil Blueberry filling.

Complexity level:

Ingredients