7/31/2019 Week 10 Danish Dough and Stollen
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INTRODUCTION TO PASTRY AND BAKERYDiploma in Culinary Arts
CUL 4023
WEEK 101.STOLLEN(Sweet yeast bread)(4x185 gram loaves)
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKSDOUGH 1.PREPARE
DOUGHBread flour 0.400 -In a mixing bowl combine:Cinnamon powder
0.005 -Flour, Cinnamon powder, yeast, sugar,Dry Yeast 0.008 Salt,
milk powder and soft butter.Sugar 0.040 -Mix well until
crumbly.Salt 0.004 -Add in milk and eggs.
Milk powder 0.020 -Mix well until the dough starts to comeSoft
butter 0.150 away from the side of the bowl.Milk 0.150 -Test the
dough (windowpane) Eggs 2 2.KNEADING
-Turn out onto a floured working surface.KNEADING -Add in mixed
fruits and almond flakes.Raisins(black) 0.050 (Cut cherries to )
Mix well.sultanas(yellow) 0.050 -When all thoroughly
incorporated,Glace cherries(red) 0.050 -Form dough into a
ball.Glace cherries(green) 0.050 -Lightly dust mixing bowl with
flour.Almond flakes 0.050 -Put in dough. Cover and proof for 1 hr.
1 st FermentStrong flour 0.100 3.FINISHING
-Punch back the dough.GLAZING -Divide dough into 4 equal
portions.Butter(melted) 0.100 -Knead again for a while.Icing sugar
0.100 - Shape and pat each piece into an oval.
-Roll marzipan and place in the centreof the dough.- Fold almost
in half the long way,bringing the upper edge only about 2/3of the
way over, so the bottom edgeextends beyond the top. Pinch to seal.-
Place the loaves on a baking tray
(leave several inches in between)- Cover lightly and let rise
for 45 minutes 2nd ferment4.BAKE STOLLEN-Bake for 40 to 45 minutes
at 170C.5.GLAZE STOLLEN-Immediately remove from the oven,Glaze with
melted butter.-Sprinkle icing sugar (all over)
7/31/2019 Week 10 Danish Dough and Stollen
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INTRODUCTION TO PASTRY AND BAKERYDiploma in Culinary Arts
CUL 4023
WEEK 102.PREPARATION OF DANISH DOUGH
INGREDIENTS UNIT QUANTITY TECHNIQUES REMARKSDOUGHStrong
flour(sift) Kg 0.350 1.PREPARE DANISH DOUGHPlain flour(sift) Kg
0.150 In a mixing bowl:Instant yeast Kg 0.010 -Combine strong and
plain flour withCaster sugar Kg 0.050 yeast,sugar,salt,milk powder
andSalt Kg 0.007 shortening.Milk powder Kg 0.015 -Mix evenly until
mixture resemblesShortening Kg 0.025 coarse meal.Egg No. 1 -Add in
egg and milk.Water Lt. 0.250 -Knead until elastic and smooth.
(Test windowpane)LAMINATING -Form into a ball.Butter Kg 0.250
-Place in lightly floured mixing bowl
-Cover and chill dough for 30 minutes.DUSTINGFlour Kg 0.100
2.LAMINATING DANISH DOUGH
-Place butter in between of parchment.-Roll to flatten
(rectangle shape)-Roll Danish dough into rectangle.-Place butter on
top of the rolled dough.(Place butter 2/3 of the rolled
dough)-Enclose the butter completely. Rest dough(Roll and Fold into
half turn for 3 times) in chiller(Lecturers to demo on folding)
after every-Dust working place with flour turns foras needed
easy3.FINISH DOUGH handling-Place dough in a plastic cling
wrap.-Keep in the freezer for next class.
