Bread Making ( Part 21 ) ( Bread Recipes )

English Version

Nama Resep : Danish Pastry

Ingredients:
High flour Protein 800 grams
Medium Flour Protein 200 grams
Instant Dry Yeast 25 grams
Water 410 grams
Sugar 200 grams
Salt 12 grams
Skim Milk Powder 70 grams
Fat ( Dough Fat ) 160 grams
Bread Improver 3 grams
whole Egg 100 grams
Shortening Pastry 400 grams


Processing Step

Scaling ingredients
Mixing:
- Speed I
- Speed II
Floor time fermentation ( 1st Fermentation )

Cutting and Scaling
Rounding
Second Fermentation

Dough Degassing
Dough filling
Final Fermentation ( 3rd Fermentation )

Baking
De Panning
Wrapping

To Be Continued

Bahasa Version

Nama Resep : Danish Pastry
Nama Bahan:

Tepung terigu Protein tingi 800 grams
Tepung Terigu Protein Sedang 200 grams
Ragi instan 25 grams
Air 410 grams
Gula 200 grams
Garam 12 grams
Susu skim 70 grams
Lemak dalam adonan 160 grams
Improver 3 grams
Telur utuh 100 grams
Shortening Pastry 400 grams


TAHAPAN TAHAPAN PROSES

Penimbangan Bahan
Pengadukan:
- Kecepatan I
- Kecepatan II
Fermentasi I

Potong dan Timbang
Pembulatan
Fermentasi II

Penipisan Adonan
Pengisian Adonan
Fermentasi III

Pembakaran
Pendinginan
Pembungkusan