It is a dough prepared with cold-leavened yeast (if required by the technological processing), water (50% water and 50% ice flakes), salt, sugar and eggs. The dough is well-mixed, homogenised, flexible and cooler than a regular yeast dough. The temperature of the margarine and the dough should be approximately the same. Temperatures should be from 12 to 15 °C. The dough has to stand for a maximum of 10 min, which will improve its physical properties.
Recipe and description of the procedure:
Smooth wheat flour …………………………… 2500g
Salt ………………………………………………………. 20g
Sugar …………………………………………………… 175g
Yeast ………………………………………………… 175 – 200 g (according to the processing method)
Cold eggs ………………………………………. 500g
Cold water ……………………………………….. 1000 – 1100ml
Favorit T/T-extra (according to the product type) …. 2500g
Mixing the dough: 3 min slow + 3min fast
Let the dough rest: 10 min
Folding the dough: according to the product type and margarine: 3 × 3 (27 layers) rest in the refrigerator 35 – 40 min
Proofing time in the proofer: 40 – 45min, temperature: 32 – 35 °C
Baking temperature: 200 to 210 °C
Baking time: 12 – 15 min depending on the product type
Procedure: All the raw materials and cold water are mixed in the mixer (part of the water can also be replaced with ice cubes). The Danish puff pastry is stiffer than the classic puff dough. The consistency of the dough and the consistency of the margarine must be the same. The soft margarine tries to “escape” from the dough, while hard margarine pulls the dough and does not compress itself – it does not form a uniform fat layer until the dough breaks.
The results of soft (top) and hard margarine (below)
The finished dough is divided into the required loaves and allowed to rest for a maximum of 10 min on a worktop covered with a clean cloth so that a skin does not appear on the surface. Leave the dough to rise and the pulled margarine is wrapped in.
Composition 3 × 3
This procedure is performed when we want the product to have smaller pores.
The dough is rolled on a roller machine at a thickness of 9 – 10 mm and consists of 3. Then rotate the dough 90° and repeat the folding. The last time we turn 90° and then repeat the whole rolling process and fold to 3. There are 27 layers (3 × 3). The dough is wrapped in the food foil and put it in the refrigerator for 35 min to rest.
Assembling to 3 and repeat this procedure 3 times.
After all operations have finished, the dough is ready for final unrolling and shaping. After making the product, we place it in the proofer for 40 – 45 min. After removing it from the proofer, the product gets an egg wash (if necessary) and the proofed product is placed in the oven.