Cinnamon Apple Danish

Ingredients

	Grams
Dough #1
High Flour	500
Low Protein Flour	500
Yeast	20
Salt	15
Milk Powder	40
Water	450
Egg	50
Sugar	100
S500 Actiplus	10
Mimetic 32	150
Honey	20
Dough #1 total	1855
Dough #2
Water	40
Cocoa Powder	20
Mimetic 32	450
Dough #2 total	510
Cinnamon Apple Filling
Topfil Apple	200
Cinnamon Powder	4
Raisin	30
Cinnamon Apple Filling total	234

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.

Complexity level: