MIN. baking time
°C temperature
Ingredients danish dough:
3500 g wheat flour, type 550
100 g corn starch
50 g salt
300 g Zucker
300 g WESTFALIA Superback 38
250 g yeast
850 g water, cold
1200 g oatdrink, cold
2000 g Westfalia Dänisch Platte
knead the ingredients to a basic dough.
Kneading time in a spiral kneader: 2 minutes by slow and 4 minutes by fast. Keep the dough rested, covered in a plastic foil, for 15 minutes in the fridge. Following laminate 2 kg Westfalia Dänisch Platte with three single folds.
basic recipe almond paste-filling:
2000 g almond paste/marzipan
1000 g WESTFALIA Extra Supercreme CL
800 g sugar
400 g oat drink
400 g wheat flour
crumbles:
4400 g wheat flour, type 550
1000 g WESTFALIA Superback 38
2500 g sugar
Mix to crumble.
method:
Roll the dough to a thickness of 2,5 mm and a width of approx. 50 cm, spread 4 kg of the almond-filling and sprinkle 1000 g raisins evenly. Roll the dough lengthwise and cut pieces of 3,5mm width, lay them on prepared baking-sheets and cover with crumbles, following put the pastries in the fermentation cabinet.
Bake with a little steam.
Baking temperature: ca. 180 – 190 °C (circulating air oven)
Baking time: 16 – 18 Min.
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