Dark Cherry Danish Pastry

Group A1
Ingredient
KG
Water
0.460
0.015
BUTTA BUTTEROILS SUBSTITUTE
0.100
Medium Protein Flour
1.000
Sugar
0.030
Total Weight: 1.605
Group A2
Ingredient
KG
STARLIGHT
0.800
Total Weight: 0.800
Group A3
Ingredient
KG
BAKELS BAKE STABLE CUSTARD MIX
0.100
Water
0.300
Total Weight: 0.400
Group A4
Ingredient
KG
Bakels Les Fruits Dark Cherry 50%
0.300
Total Weight: 0.300
Group A5
Ingredient
KG
Bakels Saphire Gold
0.100
Total Weight: 0.100
  1. Beat all ingredients (A1) on medium speed for 10mins.
  2. Add in ingredient (A2) and beat on low speed until evenly mix.
  3. Let it rest for 30mins.
  4. Wrap ingredient (A2) to the center and give 3 half-turns and let it rest then give another further 2 half-turns.
  5. Mix all ingredients (A3) until evenly mix and put into a pipping bag and let it rest for 15mins.
  6. roll and cut the dough into 4" x 4" and place it into a baking tray.
  7. Pipe the ingredient (A3) into the center of egg wash then bake it at 230°c for 25mins.
  8. Put ingredient (A4) on the surface and reheat ingredient (A5) to 80°c and spread on the surface.
  9. Finally, sprinkle some nuts on the pastry and it is ready to be served.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Breads, Rolls & Pastry, Patisserie

Occasion

Occasion

Afternoon Tea, BBQ, Celebration, Festive, Summer

Finished Product

Finished Product

Crusty Bread, Danish, Dessert, Sweet Food, Sweet Good

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