Lemon Danish with Dulce de Leite
Ingredients
Part Acabamento
Part Folheamento
Part Preparo
Process
01. Place Zeelandia Croissant 10 and part of the cold water (400 ml) in the mixer and mix
on low speed (speed 1) for approximately 5 minutes.
02. Gradually add fresh yeast and the remaining cold water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Round the dough into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Reserve.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until obtaining a thickness of approximately 1 cm. Reserve.
02. Roll out the dough (1st time) into a rectangular shape until obtaining a thickness of approximately 1 cm on a table previously dusted with flour.
03. With the help of a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until obtaining a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until obtaining 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 obtaining a rectangle of 42 x 36 cm and a thickness of 1 cm. Remove the excess flour with the brush.
12. Cut into squares of 6 x 6 cm and place on previously greased baking sheets.
13. Ferment in a fermentation chamber at 32ºC for approximately 90 minutes.
14. Brush the squares with Zeelandia Ovex Glaze..
15. Press the center with a mini pudding mold and place grains inside each hole.
16. Bake at 200°C for approximately 15 minutes in a deck oven.
17. Cool and unmold the danishes.
FINISHING
01. Brush the danishes with Zeelandia Geleia Pronta on the sides and surfaces.
02. Using a piping bag with a plain tip, apply the dulce de leche in the center of
each danish.
03. With the help of a piping bag with a ribbed tip, place Zeelandia Recheio Limão on top of the dulce de leche.
04. Decorate with lemon zest to taste.
Tips
* Turbo Oven: 160°C for approximately 15 minutes
- Zeelandia Geleia Pronta can be replaced by Zeelandia Açúcar Gelado.
- Filling suggestion: Zeelandia Recheio Limão combined with Zeelandia Recheio Maracujá.
- For every 100 g of Zeelandia Recheio Limão add 30 g of Zeelandia Recheio Maracujá.
Yield
42 Units of 85 g
Equipment
Mixer , Oven , Scale , Piping Bag , Flat Baking Sheets , Brush , Knife , Pastry Brush , Plain Tip , Ribbed Tip , Fermentation Chamber , Mini Pudding Mold
Suggested shelf life
96
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) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.8 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 4.5 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 120 | % 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.
Lemon Danish with Dulce de Leite
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Croissant 10 and part of the cold water (400 ml) in the mixer and mix
on low speed (speed 1) for approximately 5 minutes.
02. Gradually add fresh yeast and the remaining cold water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Round the dough into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Reserve.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until obtaining a thickness of approximately 1 cm. Reserve.
02. Roll out the dough (1st time) into a rectangular shape until obtaining a thickness of approximately 1 cm on a table previously dusted with flour.
03. With the help of a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until obtaining a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until obtaining 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 obtaining a rectangle of 42 x 36 cm and a thickness of 1 cm. Remove the excess flour with the brush.
12. Cut into squares of 6 x 6 cm and place on previously greased baking sheets.
13. Ferment in a fermentation chamber at 32ºC for approximately 90 minutes.
14. Brush the squares with Zeelandia Ovex Glaze..
15. Press the center with a mini pudding mold and place grains inside each hole.
16. Bake at 200°C for approximately 15 minutes in a deck oven.
17. Cool and unmold the danishes.
FINISHING
01. Brush the danishes with Zeelandia Geleia Pronta on the sides and surfaces.
02. Using a piping bag with a plain tip, apply the dulce de leche in the center of
each danish.
03. With the help of a piping bag with a ribbed tip, place Zeelandia Recheio Limão on top of the dulce de leche.
04. Decorate with lemon zest to taste.
Tips
* Turbo Oven: 160°C for approximately 15 minutes
- Zeelandia Geleia Pronta can be replaced by Zeelandia Açúcar Gelado.
- Filling suggestion: Zeelandia Recheio Limão combined with Zeelandia Recheio Maracujá.
- For every 100 g of Zeelandia Recheio Limão add 30 g of Zeelandia Recheio Maracujá.
Yield
42 Units of 85 g
Equipment
Mixer , Oven , Scale , Piping Bag , Flat Baking Sheets , Brush , Knife , Pastry Brush , Plain Tip , Ribbed Tip , Fermentation Chamber , Mini Pudding Mold
Suggested shelf life
96 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.8 | % VD (*) |
| Proteínas (g) | 1.7 | % VD (*) |
| Gorduras totais (g) | 4.5 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 120 | % 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.