Raspberry Danish


Working Method

Working Method
  • Mixing: Low speed 6min and high speed 4min, mix until gluten form develop
  • Dough temperature: 24°C
  • Weight: Dough 1700g, Mimetic 500g
  • Bulk Fermentation: ~20 mins
  • Shaping: Keep the dough into freezer until firm dough. Sheet out the dough and make 2 double fold. Then keep in freezer  for 1 hour. Sheet until 4mm cut into 2cm x 20cm.
  • Scale: 70g
  • Intermediate Proof: Rest in chiller 15 mins
  • Final Fermentation: 100 mins, 30°C, 80% humidity
  • Baking Temperature: ~210˚C/200 ˚C bake
  • Time: ~13-15 mins
  • After bake, pipe in Topfil Raspberry filling.

About this recipe

Complexity level: