Strawberry Danish
Ingredients
Part Acabamento
Part Folheamento
Part Preparo
Process
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat at high speed (speed 2) for approximately 5 minutes or until the veil point is reached.
03. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll the margarine for puff pastry into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a table lightly dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastry.
05. Fold the part without margarine over half of the part with margarine, and fold the remaining third with margarine over them.
06. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until it reaches a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove excess flour with the brush.
12. Cut into squares of 8 x 8 cm.
13. Fold the square diagonally to form a triangle (Figure 1).
14. Make a cut 0.5 cm from the open side, starting from the closed part and not going all the way through (Figure 2).
15. Unfold the dough (Figure 3) and brush the surface with beaten whole eggs (Figure 4).
16. Cross the cut strip from one side to the other (Figures 5 and 6).
17. Place on previously greased baking sheets.
18. Brush the edges with beaten whole eggs.
19. Using a pastry bag with a smooth tip, apply the Zeelandia Strawberry Filling in the center of each pastry.
20. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until the proper point is reached.
21. Bake at 200°C for approximately 15 minutes in a deck oven.
22. Cool.
FINISHING
01. Sift the Zeelandia Icing Sugar over the highest part of the danishes.
02. Dip the strawberries in Jelim Ready-to-Use Glaze and place them in the center of the danishes.
How to make it
Part 1
01. 01 02. 02 03. 03 04. 04 05. 05 06. 06
Tips
Yield
40 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Perforated Baking Sheet , Brush , Knife , Pastry Brush , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 7.6 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 141 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Strawberry Danish
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat at high speed (speed 2) for approximately 5 minutes or until the veil point is reached.
03. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll the margarine for puff pastry into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a table lightly dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastry.
05. Fold the part without margarine over half of the part with margarine, and fold the remaining third with margarine over them.
06. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until it reaches a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove excess flour with the brush.
12. Cut into squares of 8 x 8 cm.
13. Fold the square diagonally to form a triangle (Figure 1).
14. Make a cut 0.5 cm from the open side, starting from the closed part and not going all the way through (Figure 2).
15. Unfold the dough (Figure 3) and brush the surface with beaten whole eggs (Figure 4).
16. Cross the cut strip from one side to the other (Figures 5 and 6).
17. Place on previously greased baking sheets.
18. Brush the edges with beaten whole eggs.
19. Using a pastry bag with a smooth tip, apply the Zeelandia Strawberry Filling in the center of each pastry.
20. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until the proper point is reached.
21. Bake at 200°C for approximately 15 minutes in a deck oven.
22. Cool.
FINISHING
01. Sift the Zeelandia Icing Sugar over the highest part of the danishes.
02. Dip the strawberries in Jelim Ready-to-Use Glaze and place them in the center of the danishes.
How to make it
Part 1
01. 01 02. 02 03. 03 04. 04 05. 05 06. 06
Tips
Yield
40 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Perforated Baking Sheet , Brush , Knife , Pastry Brush , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 7.6 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 141 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.