Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.250
100
Sugar
0.225
10
Milk Powder
0.075
3.5
ROYAL DANISH TWIN ALL VEG
0.175
8
Salt
0.025
1.2
Total Weight: 2.750
Group 2
Ingredient
KG
Weight (%)
Water - iced
1.125
50
Eggs
0.200
9
BAKELS INSTANT ACTIVE YEAST
0.060
2.7
Total Weight: 1.385
Group 3
Ingredient
KG
Weight (%)
ROYAL DANISH TWIN ALL VEG
1.100
49
Total Weight: 1.100

Method

Mix Group 1 on slow speed. Add Group 2 and mix until evenly combined. Remove underdeveloped dough from bowl. Roll dough out to a rectangle about 56cm x 40cm. Cover half of dough with six slices of fat (Group 3) and fold over the two ends. Machine through pastry brake giving the pastry 3 half turns. Rest pastry for 15 minutes. Roll to required thickness. Cut and shape as desired. Oven temperature 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.250
100
Sugar
0.225
10
Milk Powder
0.075
3.5
ROYAL DANISH TWIN ALL VEG
0.175
8
Salt
0.025
1.2
Total Weight: 2.750
Group 2
Ingredient
KG
Weight (%)
Water - iced
1.125
50
Eggs
0.200
9
BAKELS INSTANT ACTIVE YEAST
0.060
2.7
Total Weight: 1.385
Group 3
Ingredient
KG
Weight (%)
ROYAL DANISH TWIN ALL VEG
1.100
49
Total Weight: 1.100

Method

Mix Group 1 on slow speed. Add Group 2 and mix until evenly combined. Remove underdeveloped dough from bowl. Roll dough out to a rectangle about 56cm x 40cm. Cover half of dough with six slices of fat (Group 3) and fold over the two ends. Machine through pastry brake giving the pastry 3 half turns. Rest pastry for 15 minutes. Roll to required thickness. Cut and shape as desired. Oven temperature 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight