INTERMEDIATE PASTRY & BAKERY
TOPIC
DANISH DOUGH
Week 6
19&21 March 2018 (Tuesday & Wednesday)
What is Danish Dough/Pastry ? Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry. Danish Pastry consists out of yeast-leavened dough and a type of fat; mostly butter or margarine. The fat can be included in the dough or it can be attached into the dough laminating. A multilayered dough (dough-fat-dough) in most cases builds up between 16 to 36 layers. The difference from puff pastry is, there are two difference between Danish pastry and puff pastry. First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't that case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite.
As for our assignment, we are proposing a Donation Project to The Society for Prevention of Cruelty to Animals (SPCA). From this production class, we sell our bakery and pastries product to collect the money for the donation.
The Chef on Duty is Raffae, Hakimi and Matius. From the topic, they carefully choose the recipe for us to produce today and to sell it. Due to the 10 products, the COD decided to divide the products into 2 separate days of production. The first 5 products will be produce on Monday, and the second 5 products will be produce on Wednesday. As the recipe, i will list it below.
Product:
1. Farmhouse bread & Sandwich.
2. Cinnamon roll
3. Chocolate Danish.
4. Pandan Chiffon.
5. Sausage Twist.
6. Mexican bun.
7. Croissant.
8. Dim sum.
9. Sponge chocolate cake.
10. Karipap twist.
Farmhouse Bread
Ingredients
2 tsp Yeast
2 1/4 cup Warm Water
1 can Evaporated milk
1/4 cup Oil
3 tbsp Oil
2 cup Flour
1 tsp Salt
4 cups bread flour
Directions:
Cinnamon Roll
Ingredients
Dough:
1/4 ounce packcage yeast
1/2 cup warm water
1/2 scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp slat
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tbsp ground cinnamon
3/4 cup raisins, walnuts, or pecans.
Glaze:
4 tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3 to 6 tbsp hot water.
Directions:
1. Heat oven to 350 degrees F.2. In a small bowl, dissolve yeast on warm water and set aside. In a large bowl mix milk, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place well-greased bowl, cover and let is rise until doubled in size, usually 1 to 1 1/2 hours.
3. When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
4. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slies close together in the [an and let is rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
5. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tbsp at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Chocolate Danish:
Ingredients
1 puff pastry
4 ounces cream cheese, softened
1 large egg yolk (reserve the white)
1/2 tsp vanilla extract
2 tbsp granulated sugar
1 1/2 ounces baking chocolate (or 6 tbsp chocolate chips)
1/3 cup chocolate chips
1/4 tsp vegetable oil for shortening.
Directions:
1. If your puff pastry is frozen, let is sit at room temperature until it's soft enough to handle, about 40 minutes. If it's defrosted, unwrap it and let is sit for about 15 minutes.2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Mix cream cheese, egg yolk, vanilla, and sugar in a medium sized bowl using a hand mixer. Mix until mostly smooth.
4. Cut your pastry sheet into 6 equal rectangles. Place about 1-1 1/2 tbsp of cream cheese mixture in the center of each rectangle. Top with a piece of chocolate (about 1/4 ounces or 1 tbsp chocolate chips). Roll up each rectangle, pinching the seams; brush with a little of the reserved egg white with the tip of your finger.
5. Place equally spaced on prepared cookies sheet. Bake for 15-16 minutes until golden brown. Cool at least 10 minutes before eating.
6. To make topping melt the 1/3 chocolate chips and oil in a microwave safe bowl in 30 seconds increments, stirring between each. Place chocolate in a ziplock bag, cut off on tip, and drizzle over the top of each danish.
Pandan Chiffon Cake:
Ingredients
6 pandan leaves, washed and roughly chopped
6 large eggs, separated, divided
1 cup (7 ounces) granulated sugar
1/2 cup vegetable oil
3/4 cup full fat coconut milk
2 tbsp pandan extract
1 3/4 cup (7 ounces) cake flour
2 tsp baking powder
1/4 tsp salt
3 large egg whites
1/2 tsp cream of tartar
Directions:
1. Adjust oven rack to middle position and preheat oven to 350 degree F. Line bottom of 10-inch tube pan with parchment paper. Place chopped pandan leaves in food processor and add 2 tbsp water. Blend until leaves are pulverized, about 1 minute (add an extra tbsp water if mixture is too thick to blend). Strain mixture through cheesecloth, squeezing tightly to extract as much juice as possible. You should have 3 to 4 tbsp juice.
2. In large bowl, whisk 6 yolks with 1/2 cup sugar until very light, about 1 minute. Whisk in oil until combined. Whisk in coconut milk, pandan extract, and 3 tbsp pandan juice until smooth.
3. Sift cake flour, baking powder, and salt into medium bowl. Gently whisk flour mixture into pandan mixture until smooth.
4. Using standing mixer fitted with whip attachment, beat 9 egg whits on medium low speed until forthy. Add cream of tartar, increase speed to medium, and continue to beat until meringue begins to look opaque. Increase speed to medium high and slowly add remaining 1/2 cup sugar. Continue to beat until meringue reaches stiff but not dry peak.
5. Fold 1/3 of meringue into batter until combined. Carefully fold in remaining meringue in two stages until just combined, being careful to not deflate meringue.
6. Pour batter into ungreased 10-inch tube pan and bake until cake is golden on top, set, and long skewer inserted into the center comes out clean, about 45 minutes. Completely cool cake in pan, about 2 hours. Invert onto serving plate to serve.
Sausage Twist
Ingredients
Bread flour - 600gm
Castor sugar - 110 gm
Yeast - 4 tsp
Egg - 1 no
Water - 300 ml
Margarine - 60 gm
*Add on
Sausage
Directions:
1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
5. Take 1 rolls, flattened it and place 1 stick sausage on the side, roll up and slice the rolls and leave it still intact and pull 1 slice of sliced roll on the right and pull 1 slice of sliced roll on the left. Carefully repeat the process until finish. Place on parchment paper or greased tray.
2. Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
5. Take 1 rolls, flattened it and place 1 stick sausage on the side, roll up and slice the rolls and leave it still intact and pull 1 slice of sliced roll on the right and pull 1 slice of sliced roll on the left. Carefully repeat the process until finish. Place on parchment paper or greased tray.
6. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Mexican Bun
Ingredients
Sweet dough:
Bread flour - 500 grams, sifted
Powdered milk - 20 grams, sifted
Caster sugar - 75 grams
Salt - 6 grams
Instant yeast - 8 grams
1 Egg - lightly beaten
Butter - 60 grams
Water/milk - 270 grams
Toppings:
Butter - 200 grams, softened
Icing sugar - 160 grams, sifted
Large eggs - 3 nos, lightly beaten
Instant coffee - 1 tsp
Ground cinnamon - 1 pinch
All-purpose flour - 200 grams, sifted
Filling:
Salted butter - 200 grams, softend
vanilla flavoring - 1/2 tsp
Brown sugar - 70 grams
Directions:
Croissant
Ingredients
For the dough:
1/2 ounce active dry yeast
1/4 cup warm water
1/4 cup sugar
2 1/3 cups bread flour
2 tbsp unsalted butter, melted, plus more for bowl.
1 tbsp salt
3 cups plus 3 tbsp all-purpose flour, plus more for working
2 cups warm whole milk
For the butter package:
1/4 cups all-purpose flour
2 cups unsalted butter, slightly softened.
For brushing:
1 large egg, lightly beaten.
Directions:
1. Make the dough: stir yeast, water, and 1 tsp sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, and the salt into the bowl of an electric mixer fitted with the hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
2. Knead dough: scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
3. Let the dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger)
4. Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-inch by 10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
5. Roll out dough: Turn out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
6. Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal
7. Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
8. Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
9. Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
10. Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
11. Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
12. Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
13. Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
14 Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
15. Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
16. Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
17. Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
18. Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.
Dim Sum
Ingredients
For the dough: (or can use wonton skin)
2 cups flour (250g)
3/4 cup hot water
salt
For the filling:
2 cups ground chicken (250g)
2 tbsp chopped spring onions (30g)
1 tsp oyster sauce
3-5 drops sesame oil
salt & pepper
1 tbsp oil
For the Coriander salsa:
2 ripe tomatoes (80 g)
1 fresh red chili pepper, chopped (5 g)
4 garlic cloves, chopped
1/2 tsp cumin powder
2 tbsp coriander leaves, finely chopped
2 tsp lime juice
salt
Directions:
1. Make a stiff dough with the salt and very hot water and keep aside to rest for an hour.
2. Saute the onions in a little oil and add the rest of the fillings ingredients.
3. Saute till the chicken is pinkish brown.
4. To prepare the coriander salsa: Blanch the tomatoes in boiling water , the peel and seeded.
5. Chop finely and mix with the chopped red chilli, garlic, cumin powder and coriander leaves.
6. Add lime juice and slat to taste.
7. To assemble: Divide the dough into 24 parts, and roll each portion into thin circles.
8. Place the chicken filling in the center and shape the dimsum using your hands.
9. Bring all the sides together and shape it like a pouch.
10. Steam for 10 to 15 minutes and serve hot with the coriander salsa.
Chocolate sponge cake
Ingredients
175 gram unsalted butter, softened, plus more for greasing
175 gram golden caster sugar
3 large eggs
50 gram cocoa powder
100 gram self-raisingflour
1-2 tsp milk
For the buttercream:
500 gram Dark chocolate
85 gram unsalted butter, softened
175 icing sugar, sieved.
Directions:
2. Sieve the cocoa, flour and a pinch of salt into another bowl and add a third of that to your wet ingredients. Once combined, add the second egg and another third of the flour mixture and work that in. Then add the last egg and remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
3. Divide the mixture between the tins and smooth the top with the back of a spoon. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
4. Meanwhile, make the buttercream by melting the chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool. Beat the butter and half the icing sugar together until light and fluffy. Add the remaining sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
5. To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge. Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Karipap pusar
Ingredients
Ingredients A
Soft flour - 225 gm
Salt - 1/4 tsp
Margarine - 1 1/2 tbsp
Water - 118 ml
Ingredients B
Soft flour - 125 gm
Margarine - 25 gm
Vegetable shortening - 50 gm
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