1 hour
Danish Bread
Danish bread is very popular in the West, usually eaten at breakfast
INGREDIENTS
WEIGHT/ grams
PERCENTAGE (Of Flour)
SATELLITE 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
- 1Mix for 2 minutes at low speed and 8 minutes at high speed.
- 2Keep temperature of the dough at 28°C.
- 3Rest in the fridge for 45 minutes.
- 4Wrap WILPUFF PASTRY MARGARINE into the dough.
- 5Roll 3 times, fold each roll 4 times
- 6Ferment for 90 minute at 35 – 37°C
Baking:
Temperature: 210°C
Time: 15 minutes
Ingredients
MEIZAN BUTTER OIL SUBSTITUTE
To keep cakes moist and give them a rich buttery flavour.
WILPUFF PASTRY MARGARINE
Creates layers and puffy texture.
SATELLITE PREMIUM FLOUR
Gives bread softness and density.
