Butter Yeast Dough - Peacock Eye Danish Pastry
Dough, Plum filling and Vancream filling — a Zeelandia recipe in 3 components, makes 15 pieces per 1350 g dough piece. Uses Zeelandia Butter Yeast Dough Mix 25 kg and Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 28-30 °C
- primary fermentation time
- 15-20 min
- resting time
- 10 min
- proofing time (final)
- 30 min
- baking time (deck oven)
- 8-10 min
- baking temperature (top, deck oven)
- 240 °C
- baking temperature (bottom, deck oven)
- 210-220 °C
- baking time (rotary oven)
- 8-9 min
- baking temperature (rotary oven)
- 220-230 °C
- whipping time (Vancream filling)
- 4 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 25 kg |
| Wheat flour type 550 | 100 kg |
| Yeast | 5 kg |
| Sugar | 5 kg |
| Water | 50 kg |
Plum filling
| Ingredient | Quantity |
|---|---|
| Plum jam | 41 kg |
Vancream filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 12 kg |
| Water | 29 kg |
Method
- Dough
Mix all ingredients for 4 minutes on low speed and 6 minutes on high speed (spiral mixer). Dough temperature: about 28-30°C. Primary fermentation: about 15-20 minutes.
Divide the dough into pieces of 1350 g and leave to rest for about 10 minutes.
Roll each piece out into a rectangle of about 25 cm x 60 cm x 4 mm.
Brush thinly all over with oil or with melted and cooled margarine.
Roll up like a Swiss roll.
Divide the roll into 15 equal parts.
Cut each piece through the middle (only through 3/4 of its length) and lay it flat on baking trays.
Final proof: about 30 minutes.
After about 15 minutes of proofing, brush with egg and add the fillings (only on the patterned part): Vancream on one side and plum jam on the other.
Bake without steam for about 8-10 minutes at top heat 240°C and bottom heat 210-220°C (deck oven); or about 8-9 minutes at 220-230°C (rotary oven).
After cooling, the pastries can be decorated with icing sugar.
- Vancream filling
Combine Vancream with water and whip on high speed for about 4 minutes (using a whisk).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.