Group A
Ingredient
KG
Bread Flour
1.500
Sugar
0.140
Salt
0.003
Milk Powder
0.026
0.040
0.046
Unsalted Butter
0.106
Eggs
0.080
Cold Water
0.826
Lamination Butter
0.350
Red Coloring
-
Total Weight: 3.117
Total Weight: 0.400
Danish Dough (A)
- Using the hook attachment, mix on low speed for 6 minutes with all ingredients except lamination butter, then mix on high speed for 3 minutes.
- Remove 628 g of dough and mix it with red colouring.
- Shape the remaining dough into a rectangle and place it in the freezer for 1 hour.
- Perform lamination: 1 double fold and 1 single fold. Cut into 1 cm strips and stick them on top of the dough.
- Place the dough in the freezer for 1 hour.
- Final sheet to 4 mm thickness. Cut into 25 cm lengths, spread custard on top, sprinkle raisins, roll up, and cut into 3 cm pieces.
- Shape into a figure-8.
- Proof at 32°C, 82% humidity, for 60 minutes.
- Bake in a deck oven at 210°C (top) and 160°C (bottom) until golden brown, about 13 minutes.
Custard Cream (B)
- Using the whisk attachment, mix all the ingredients together at high speed until thickened.
Display Conditions
Category
Occasion
Related recipes
Speculoos Crunchy Eclaire
Bakery, Confectionery, Filling, Icing & Topping
Products Used
x
2 Product Used
