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BAKELS CROISSANT AND DANISH
MIX
DANISH PASTRIES
(Using BAKELS CROISSANT AND DANISH MIX)
|
Group
|
Ingredients
|
Kg
|
|
1
|
BAKELS CROISSANT AND DANISH
MIX
|
2.000
|
|
|
Sugar
|
0.075
|
|
|
Eggs
|
0.275
|
|
|
Bakels Instant Active
Yeast
|
0.100
|
| |
Water
|
0.825
|
|
2
|
Butter
|
1.000
|
| |
TOTAL WEIGHT
|
4.275
|
Method :
- Mix Group 1 together and develop thoroughly.
- Pin out on bench to 10mm thickness
- Place firm butter on half the dough and fold
dough over
- Give three half turns with resting period
in the cooler between turns.
- Sheet out to 3mm thickness
- Cut into different shapes as desired.
- Add finishes such as custard or fruit.
- Place on baking trays.
- Dry prove at room temperature then bake at
200 °C For approximately 15 minutes.
- Allow to cool then finish with NZB superfine
Fondant or Hadeja Flan gel.
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RECIPES
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