Bakels
Baking ingredients since 1904

DANISH PASTRY

Recipes Home | Back
Display Recipe as PDF
Oils, Margarines and Shortenings - Margarines and Shortenings
Recipe No:  R522a
Group  Ingredient KG
1 ROYAL DANISH TWIN ALL VEG 0.175
 
  Flour 2.250
  Sugar 0.225
  Milk Powder 0.075
  Salt 0.025
 
2 Water - iced 1.125
 
  Eggs 0.200
  BAKELS INSTANT ACTIVE YEAST 0.150
 
3 ROYAL DANISH TWIN ALL VEG 1.100    49%
  Total Weight 5.325
Method:  1. Mix Group 1 on slow speed.
2. Add Group 2 and mix until evenly combined.
3. Remove underdeveloped dough from bowl.
4. Roll dough out to a rectangle about 56cm x 40cm.
5. Cover half of dough with six slices of fat (Group 3) and fold over the two ends.
6. Machine through pastry brake giving the pastry 3 half turns.
7. Rest pastry for 15 minutes.
8. Roll to required thickness.
9. Cut and shape as desired.
10. Oven temperature 230°C.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.