Blueberry Cream Cheese Danish

Ingredients

Grams
Dough
High Flour 500
Low Protein Flour 500
Yeast 20
Salt 15
Milk Powder 40
Water 430
Egg 50
Sugar 100
S500 Actiplus 10
Mimetic 32 150
Honey 20
Dough total 1835
Water 40
Cocoa Powder 20
Mimetic 32 450
total 510

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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