Cinnamon Apple Danish


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 make 2 double fold, Keep in freezer for 1 hour. Then cover with the colour dough and sheet until 4mm cut 40cm x 1cm.
  • Scale: 60g
  • Shaping :Dimension 40cm x 1cm x 0.4mm
  • Final Fermentation: 100 mins 30°C 80%
  • BakingTemperature: ~210°C /200°C bake
  • Time: ~15 mins
  • After bake, pipe in Topfil Apple filling.

Cinnamon Apple Filling
  • Mix well all the ingredient

About this recipe

Complexity level: