Dannish Cherry

Mixing

• Mix all ingredients except salt and butter, mix until ¾ smooth.
• Then add salt and butter, mix until smooth.

Dough temperature : 26°C

Early fermentation : 10 minutes

Next Process

• Weigh the dough 1 kg and prepare a baking sheet.
• The dough is folded and flattened in the pan then stored for 1 night in a chiller at 5°C
• Fold the dough using double fold (2x)
• Rest the dough for 30 minutes, then thin the dough by 3.2 mm, and mold it in a round/ring pan.

Fermentation : Temperature 32°C/75% RH - 70 minutes

Decorating before baking : Place a concave (pie) pan in the center, so as to give a concave pattern.

Oven temperature : 180/180°C (15 minutes). Cool after cooking

Baking Time : 15 minutes.

Decorating After baking : Spoon bavarian cream and fill the center with Topfil Dark Cherry.