DANISH PASTRIES
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R109b | |||||||||||||||||||||||||||||||
| USING BAKELS CROISSANT & DANISH MIX | |||||||||||||||||||||||||||||||
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| Method: | 1. Mix Group 1 together and develop thoroughly. 2. Pin out on bench to 10mm thickness. 3. Place firm butter on half the dough and fold dough over. 4. Give three half turns with resting period in the cooler between turns. 5. Sheet out to 3mm thickness. 6. Cut into different shapes as desired. 7. Add finishes such as custard or fruit. 8. Place on baking trays. 9. Dry prove at room temperature then bake at 200°C for approximately 15 minutes. 10. Allow to cool then finish with NZB Superfine Fondant or Hadeja Flan Gel. |
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