Raspberry Danish

Ingredients

Grams
Dough
High Flour 500
Low Protein Flour 500
Yeast 20
Salt 15
Milk Powder 40
Water 450
Egg 50
Sugar 100
S500 Actiplus 10
Mimetic 32 100
Dough total 1785
Filling
Mimetic 32 500
Filling total 500

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: