1 hour
Danish Bread
Danish bread is very popular in the West, usually eaten at breakfast
INGREDIENTS | WEIGHT/ grams | PERCENTAGE (Of Flour) |
RED KEY PREMIUM FLOUR | 1100 | 100 |
MEIZAN BUTTER OIL SUBSTITUTE | 38 | 3.45 |
WILPUFF PASTRY MARGARINE | 750 | 81.2 |
Sugar | 110 | 10 |
Salt | 7 | 0.7 |
Yeast | 25 | 2.3 |
Improver | 5 | 0.45 |
Eggs | 150 | 13.6 |
Fresh Milk | 375 | 34 |
Water | 375 | 34 |
Total | 2938 |
Instructions
- Mix for 2 minutes at low speed and 8 minutes at high speed.
- Keep temperature of the dough at 28oC.
- Rest in the fridge for 45 minutes.
- Wrap WILPUFF PASTRY MARGARINE into the dough.
- Roll 3 times, fold each roll 4 times
- Ferment for 90 minute at 35 – 37oC
BAKING:
- Temperature: 2100C
- Time: 15 minutes