Page 53 - Pastry & Baking Magazine

51
6.
Round the dough into a smooth ball. Place the dough in
an oiled, covered container. Desired dough temperature:
78
° F
7.
Allow the dough to ferment for 1 hour.
8.
After one hour, form the dough into a square. Wrap and
freeze for 30 minutes.
9.
After 30 minutes, invert the dough and freeze for another
30
minutes.
1.
Using baking parchment or thick plastic sheets, form the
butter into a rectangle approximately 10” X 13”.
2.
Reserve.
3.
Remove from the refrigerator 5 - 10 minutes prior to
lamination
Lamination
1.
Remove the dough from the freezer.
2.
Compare the butter block to the dough. The 13” length
of butter should be perpendicular to you and be flush
with the dough in that direction.
3.
Sheet the dough to twice the length of the 10” length of
the butter.
4.
Place the butter block in the center of the approximately
21’ - 22”
X 13” mass of dough.
5.
Lock-in the butter and give two simple folds.
6.
Freeze for 30 - 40 minutes.
7.
Remove the dough from the freezer and make another
fold for a total of three.
8.
Place the dough in the freezer for and hour or two.
9.
Remove the dough from the freezer and refrigerate
overnight.
1.
Place the room temperature butter, sugar, and orange
zest in the bowl of a stand mixer fitted with the paddle
attachment.
2.
Cream on 2nd speed until light and pale yellow,
3.
Add the eggs gradually while mixing on 2nd speed.
4.
Scrape the bowl and paddle.
5.
Combine the almond flour cinnamon. Add and mix on
1
st speed.
1.
Ensure that the milk, egg, and egg yolk are cold.
2.
Add all ingredients except butter, zest, and vanilla bean
scrapings to the mixing bowl.
3.
Mix 3- 4 minutes in 1st speed on a spiral mixer to
incorporate the ingredients.
4.
Mix 2 minutes in 2nd speed to begin developing the dough.
5.
Plasticize the butter (temperature 40° - 45° F).
6.
Add the butter, zest, and vanilla been scrapings gradually
while continuing to mix on 2nd speed.
7.
Mix to full development as indicated by a clear
windowpane.” The desired dough temperature is 75° F.
8.
Round dough into a tight smooth ball and place it in an
oiled, covered container for two hours.
9.
Degas the dough and place it on a sprayed, parchment lined
sheet pan.
10.
Wrap
tightly and refrigerate overnight.
Note:
Dough may be mixed in a planetary mixer with a dough hook.
1.
Combine the milk and egg. Warm to 60° F.
2.
Place the milk/egg mixture and the remaining ingredients of
a planetary mixer fitted with a dough hook.
3.
Combine and add the remaining ingredients.
4.
Mix on 1st speed to clean-up, approximately 4 minutes.
5.
Mix on 2nd speed to minimal development, approximately 2
minutes.
Sweet Dough – base layer
Butter Block
Danish Dough
Dannish Dunker
Bread flour
2
Kg
4
lb. - 6.5 oz
Sugar
220
grams
7.75
oz.
Salt
40
grams
1.4
oz.
Osmotolerant yeast
40
grams
1.4
oz.
Milk
1.1
KG
2
lbs. - 7 oz.
Egg
100
grams
3.5
oz.
Egg yolk
50
grams
1.75
oz.
Unsalted butter
200
grams
7
oz.
Orange zest
10
grams
.35
oz.s
Vanilla bean
3
each
3
each
European style unsalted butter
770
grams
1
lb. - 11 oz
Bread flour
1.6
Kg
3
lbs. - 8 oz.
Granulated sugar
190
grams
6.7
oz.
Salt
32
grams
1.1
oz.
Osmotolerant yeast
20
grams
.71
oz.
Butter
44
grams
1.5
oz.
Milk
740
grams
1
lb. - 10 oz.
Egg
180
grams
6.3
oz.
Ingredients
Ingredients
Ingredients
Metric
Metric
Metric
US Imperial
US Imperial
US Imperial
Cinnamon Filling
Unsalted butter
500
grams
1
lb. -1.625 oz.
Granulated sugar
500
grams
1
lb. -1.625 oz.
Egg
500
grams
1
lb. -1.625 oz.
Almond flour
500
grams
1
lb. -1.625 oz.
Orange zest
12
grams
.42
oz.
Ground cinnamon
50
grams
1.76
oz.
Ingredients
Metric
US Imperial