Danish

According from wikipedia:

A Danish pastry, sometimes shortened to just Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers, and has since developed into a Danish specialty.

 

Yield: 4 pin wheels/ 4 pockets/ 15 twists

Portion size: 40g/pc

Method: Laminated dough

 

Ingredients:

350 g bread flour

7 g salt

14g instant yeast

10g butter

170g milk (UHT)

45g whole eggs

42g sugar

 

FIF: 168g butter

 

Topping/Filling:

100g clear glaze

100g pastry cream

100g mandarin orange/ cherry pie topping

 

Procedure:

1. All ingredients put together
2. Mix using planetary mixer for 5 minutes
3. May put egg if still dry, mix until clean up
4. Knead
5. Stretch and round the dough
6. Place in pan with canola oil.
7. Ferment/ Bench rest for 1 hour at room temp.
8. Degas. Cover with plastic. Chill.
9. FIF: cover the butter with plastic wrap on top of cloth. Flatten the butter for 7 inches with rolling pin using a hammering motion.
10. Put flour on the bench. Flatten the dough with rolling pin.
11. Reshape: Rectangle. 7 inches width, 14 inches length
12. Put the butter on dough. Book fold it.
13. In the sheeter. Flour the sheet.
14. Reshape: Rectangle. Lenght 3x the width.
15. Single fold it. Sprinkle with flour. Place in the sheeter
16. Single fold again. Place in the sheeter. Chill.
17. Double fold the dough. Place in the sheeter. Chill.
18. Sprinkle flour on the bench.
19. Flatten the dough 10 x 16  inches by rolling pin. If there is crack bench rest for 10 minutes in the chiller.
20. Resize. Cut the dough by dough cutter. 8 4×4 and 4 4×2.
21. Reshape: Windmill, etc. May put egg wash as a glue.
22. Proof until good indentation is reached and double the size. At least 30 minutes to 1 and half hours. Turn off the steam. 
23. Final Retouching: Egg wash. Add pastry cream. Add toppings or fruits.
24. Bake at 380F with steam for 12- 15 minutes.
25. Transfer to a cooling rack. Apply glaze while still hot.

 

COMPONENT:

 

a. Pastry cream

Yield: approx. 600 g

Method: Filling

 

Ingredients:

225g milk

25g butter

20g cornstarch

63g sugar

40g eggyolks

 

Procedure:

1. In a pot: Mix milk, half of the sugar and butter with whisk. Scald it in low to medium heat.
2. In a bowl: Mix egg yolk, last half of the sugar and cornstarch with whisk.
3. Pour the scalded ingredients in the bowl while mixing with whisk.
4. Pour all the ingredients on the pot while slowly mixing with whisk in a low fire heat, until it thickens. Whisk faster if lump is forming. It should be cooked well.
5. Put in a sizzle plate covered with plastic wrap. It should be flat. 
6. Chill. Put in a piping bag to use.