Christmas Cinnamon Chocolate Danish

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Ingredients

Mixing: Mix all ingredient with low speed 6 minutes and high speed 4 minutes, until gluten develop.
Dough Temperature 24˚C.
Separate 425g of dough to mix with chocolate powder, then keep in chiller.
The balance weight dough 1200g, Mimetic 360g
Bulk Fermentation ~5min
Keep the dough in freezer until firm dough form.
Sheet out the dough, then fold 1 double fold,1 single fold.
Keep in chiller 1hour.
Use the chocolate dough to cover the lamination dough
Sheet until 4mm,35cm length.
Fill in Belcolade K10 chocolate chip, cinnamon sugar, and walnut.
Shape & Scale : Roll the dough,and cut into 70g each.
Final Fermentation 1hour 32min 29˚C 80%RH
Decoration: Apply sunset glaze.
Baking Temperature ~220˚C/200˚C
Baking Time ~13-15 minutes

Complexity level: