Berliner 25 - Cheese Danish (delayed fermentation)
Dough and Cheese filling — a Zeelandia recipe in 2 components. Uses Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-25 °C
- baking temperature
- 200 °C
- baking time
- 10-11 min
- mixing time (cheese filling, quark with sugar and eggs)
- 3 min
- mixing time (cheese filling, after adding Vancream)
- 3 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 25 | 25 kg |
| Wheat flour type 550 | 100 kg |
| Margarine (80% fat) | 7 kg |
| Yeast | 7 kg |
| Sugar | 7 kg |
| Water | 45 kg |
| Crumble topping | 27 kg |
Cheese filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 6 kg |
| Semi-fat quark (curd cheese) | 48 kg |
| Sugar | 5.3 kg |
| Eggs | 5.3 kg |
Method
- Dough
Mix all ingredients for 4 minutes on slow speed and 6 minutes on fast speed (spiral mixer). Dough temperature: about 24-25°C. Pre-fermentation is not recommended.
- Dough
Divide the dough into pieces and elongate them slightly. Roll the dough out into a rectangle and brush with melted butter. Sprinkle the dough surface with sugar and fold in half along the longer side.
- Dough
Cut strips about 1.5 cm wide (weight about 75 g), stretch them, twist the ends in opposite directions and coil into a spiral.
- Dough
Then deposit the cheese filling (about 20 g) and sprinkle with crumble topping; place on baking trays or in proofing boxes. Final proof in a retarder-proofer.
- Dough
Bake at 200°C for about 10-11 minutes, without steam in the oven chamber. After cooling, it can be decorated with fondant or icing sugar.
- Cheese filling
Combine the quark with the sugar and eggs. Mix for about 3 minutes (using a flat beater), then add the Vancream and mix for another 3 minutes until the ingredients are combined.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.