Blueberry Cream Cheese Danish


Working Method

Working Method
  • 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.

About this recipe

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