Christmas Cream Cheese Danish

Ingredients

	Grams
Dough Ingredient
T55 Flour	1000
Yeast	20
Salt	18
Milk Powder	40
Water	480
Sugar	100
S500 Actiplus	10
Butter	100
Topfil Wild Blueberry	Q.S
Mimetic 32	500
Dough Ingredient total	2268
Cream Cheese Butter Cream Filling
Unsalted Butter	500
Sugar	200
Water	200
Deli Cheesecake	350
Butter cream	300
Cream Cheese Butter Cream Filling total	1550

Mixing: Mix all ingredient with low speed for 6 minutes and high speed 4 minutes.
Dough Temperature 24˚C
Total dough weight: 1700g, Mimetic 500g
Bulk Fermentation ~5min
Keep the dough into freezer until the dough become firm.
Sheet out the dough, fold 1 double fold,1 single fold.
Keep in chiller for 1hour.
Sheet until 4mm, cut into 8cm x 8cm. Weight 40g.
Final Fermentation: 1hour 32min 29˚C 80%RH
Lastly pipe Topfil Wild Blueberry on top of the dough.
Baking Temperature ~230 ˚C /200 ˚C
Baking Time: 13-15 minutes
After bake, pipe cream cheese filling on top and deco with icing sugar and golden leaf.

Complexity level: