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
Ingredients
WILPUFF Pastry Margarine
Creates layers and rich flavour.
Meizan Butter Oil Substitute
Commonly used for replacing animal butter
RED KEY Premium Flour
Makes the cake soft, spongy and rise evenly.
Other Recipes
Roll Sponge Cake
Butter Cookies
Croissant
Donut
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