Christmas Cream Cheese Danish

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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:

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