Minuten Backzeit
Temperatur in °C
Ingredients:
basic dough:
3,5 kg wheat flour, type 550
1,450 kg water, cold
0,350 kg whole egg
0,300 kg Westfalia Superback 38
0,300 kg sugar
0,250 kg yeast
0,140 kg milk powder
0,050 kg salt
Kneading time: 2 minutes by slow and 4 minutes by fast
2,000 kg Westfalia Plunder Croissant Platte
laminate 3 single folds.
blueberry-filling:
2,000 kg blueberry, deep frozen
0,400 kg Westfalia Kochkrem CL
0,200 kg sugar
2,000 kg water
bring blueberry, sugar and 900 ml water to a boil, mix the remaining water with the Kochkrem-powder. Whisk the mixture slowly into the boiling fruit filling.
Leave the filling to cool down.
Custard cream:
3,000 kg whole milk
0,270 kg Westfalia Kochkrem CL
0,360 kg sugar
12 Stück egg yolk
Boil ¾ of the milk. Mix the Kochkrem powder, egg yolk and the sugar and stir into the remaining milk, whisk the mixture slowly into the boiling milk.
crumble:
2,200 kg wheat flour, type 550
0,270 kg Westfalia Superback 38
1,250 kg sugar
Produce to crumble.
Method blueberry danish:
Roll the ready Danish dough to a thickness of 3,5 mm and cut in square pieces of 12 x 12 cm.
Pipe the cold custard cream circularly on the quarters by using a piping bag (piping nozzles 10).
Fold the four corners over the custard filling and gently press them together, lay them on prepared baking sheets than set aside for proofing.
Sprinkle the ½ risen pastries with a little water, pipe the blueberry-filling and cover with crumble, continue proofing.
Bake the pastries, when they are ¾ risen, with a little steam.
Baking temperture: 180°C
Baking time: 16 – 18 minutes
