Danish Figure Eights
Robin Hood® Product: 13009 Robin Hood Danish Mix
YIELD: Approximate yield of 340 pieces at 84g (3oz)
Kg: | g: | Ingredient: | Lb: | oz: |
20 | 0 | Robin Hood Danish Mix | 44 | 0 |
0 | 335 | Instant Yeast | 0 | 12 |
10 | 165 | Cold Water (variable) | 22 | 7 |
Equipment:
Mixer: 4 Speed upright with a hook attachment.
Preparations:
1. Place Danish mix and Instant yeast into the mixing bowl, add the water, mix for 2 minutes on 1st speed. Continue on 2nd speed for 10-12 minutes.
2. Divide dough into heads size and form into rectangular pieces. Let rest 10 minutes.
3. Pin out into rectangular shape to about 3/8" thick and spot on roll-in shortening. (Use 250g of roll-in shortening for every 1Kg of dough).
4. Give one 3-fold and allow to rest in the retarder for 20 minutes. Repeat “fold and rest” operation two more times.
5. Dough can be retarded overnight for use the next day or frozen for future use. |
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Dough Temperature: 21°C (70°F).
Proof time: Approximately 50-60 minutes. (Make sure the proofer is not to warm as the shortening may melt away).
Bake at 190°C (375°F) in a Conventional Oven for approximately 15-18 minutes. In a Rack Oven at 182°C (360°F) for 15-18 minutes.
Make-Up
· Pin out the Danish dough to an approximate thickness of 1/8" and 10" wide.
· With a Pizza roller cut strips approximately ¾ " wide.
· Twist the dough strips, and create a figure eight by turning the ends opposite ways.
· Proof as suggested. Egg wash and deposit fruit filling in the centre. Bake.
· Glaze while warm. Drizzle on Danish icing when product is cool. |
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