minutes baking time
Temperature in °C
ingredients (danish dough long time fermentation):
1250 g wheat flour, type 550
500 g maize meal
150 g Westfalia Superback 38
150 g sugar
70 g milk powder
25 g salt
60 g yeast
175 g whole egg
750 g water
2 minutes by slow, 4 minutes by slow.
Cover the dough in a plastic foil and keep rested overnight in a fridge.
Laminate 1,000 kg Westfalia Plunder Croissant Platte with three single folds.
ingredients cheese filling:
700g cream cheese
300g sour cream
250g gouda, grated
salt, pepper, mustard
150 g roasted onions
500 g bacon, roasted
Mix cream cheese, sour cream, the grated gouda, add salt, pepper, and mustard to taste.
For thicken the filling stir wheat semolina to final consistency.
Roll the Danish dough to a width of 30 cm and a thickness of 2,5mm, spread the cheese-filling evenly, sprinkle the roasted onions and the bacon.
Fold the edges lengthwise and cut pieces of approx. 6,0 cm width. Cut the pieces in the middle and twist the bottom edges through the cut.
Cover the dough pieces with a mixture of wheat semolina and Italian herbs, place the cheese-twister on prepared baking sheets and keep them in the proofer until ¾ proofed, ready to bake.
Baking temperature: convection oven, approx. 175 °C
Baking time: approx. 16 – 18 minutes