Ingredients
to Add/Remove item to your Shopping List- 2.4 kg 5 lbs 5 oz kg Macphie Danish Pastry Concentrate
- 10 kg 22 lbs 1 oz kg Carr's Bakers Flour
- 1.4 kg 3 lbs 1 oz kg Whole Egg
- 0.5 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
- 4 L 16.8 cups Water
- 7.5 kg 16 lbs 9 oz kg Macphie Danish Pastry Margarine - discontinued
Macphie Danish Pastry Conc Make Up Instructions
Macphie Danish Pastry Concentrate is a paste concentrate for the production of light and flaky Danish pastries.
Method
Brake in pastry fat, giving 3 half turns. No resting time is necessary between turns.
Pin out to a thickness of approx. 3mm (1/8 inch) and cut into required shapes.
Add fillings as desired and prove.
Mixing Time: Conventional Mixer - 8-10 minutes on 2nd speed. Spiral Mixer - 2 minutes on slow speed and 4 minutes on fast speed.
Dough Temperature: Cool 16ºC (60ºF).
Prover Conditions: 32ºC (90ºF) 75% R.H.
Oven Conditions: 230ºC (440ºF). No steam.
Bulk Fermentation: Not required.
Proving time: Approximately 30-40 minutes only. Do not over-prove.
Baking Time: Approximately 12-15 minutes for 60g (2oz) units.
Notes:
Do not over-prove. Most of the lift in real Danish pastries comes from the layering fat rather then from the yeast. Over-proving can cause the layering fat to melt and destroy the flakiness as a result.
For a superior glaze, spray of bush with Glenglaze/Sunglaze. This can be done before, or immediately after baking.
For top quality fillings, use Macphie Almond Franzipan Concentrate. Place a spot of one of these fillings in each pastry before folding.
A spot of custard adds colour and flavour to Danish pastries. Use Swiscrem Dual which is bake stable, freeze/that stable and tastes delicious.
Other fillings can be used as desired.
