Bear Claws

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.

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.

For Bear Claws

· Pin out the Danish dough to an approximate thickness of 1/8".

· Cut the dough lengthways 4.5" wide.

· Pipe onto the dough pieces the prepared Almond filling (recipe below).

· Egg wash the dough piece and fold the top edge over the filling and close on the bottom edge.

· Cut to desired size (approximately 5").

· Egg Wash and cover with sliced Almonds.

· Cut the edges to make a “Claw” effect.

· Turn the dough into a horse shoe shape with the claw on the outside.

Bear Claw Filling:

Combine the following, Chocolate Cake 4Kg (8lb 12oz) 450g (1lb) of Bakers Margarine and 84g (3oz) of Almond Flavour to create a paste that can be piped or rolled.