Christmas Cinnamon Chocolate Danish - Puratos

Ingredients

Ingredients

Dough Ingredient

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

Cinnamon Sugar

Mix well all the ingredient.

Christmas Cinnamon Chocolate Danish

Complexity level:

Discover

Related recipes

Diamond Flipover

Amber Cube

La Passion

Crownie Malaysia

Croissant

Chaussons Aux Pommes

Layered Alpine Grain Pave

Delightfully Yours

Layered Tube

Noir Cube

Croissant Duetto

Pain au Kimchi

Thousand Layer

Layered Love

Online 24/7
Online payment available
Exclusive promotions
Inspirational recipes
Customer insights
News and trends

© Puratos Malaysia 2023