Danish pastry with yogurt paste
Example of Neo SP-RS Formulation
Genre：Bread
Material
- Wheat flour / 75.00% of
- Cake flour / 25.00% of
- Sugar / 10.00% (1.00%)
- Table salt / 1.50% (1.50%)
- Mild pink / 10.00% (1.00%)
- Neo SP-RS / 2.00% (2.00%)
- Yogurt paste / 10.00% (1.00%)
- Margarine / 15.00% (1.00%)
- Whole egg (net) / 20.00% (20.00%)
- East / 7.00% (1.00%)
- Yeast food / 0.10% (0.10%)
- Water / 30.00% (1.00%)
- Rolled-in margarine / 50.00% of
Recipe
~Recipe~
Kneading conditions: L4 M6
Kneading temperature: 22~24℃.
Float time: 40 minutes
Roll-in: 3 x 3 x 3
Wheaten temperature: 30℃ 75％ 50min.
Baking: 220℃ for 9 min.
～Forming Method
Dough 12cm×4cm×5mm
Form the dough into a konnyaku shape and bake.
