How to make
Danish Pastry
| Flour | 2400 | grams |
| Sovereign AV Cake | 150 | grams |
| Yeast | 200 | grams |
| Egg | 500 | grams |
| Sugar | 150 | grams |
| Salt | 20 | grams |
| Water | 1000 | grams |
| Sovereign AV Pastry | 2500 | grams |
Dissolve the yeast in cold water, then mix with the rest of the ingredients (except the Pastry Margarine).
Mix for three minutes on medium speed.
Pin the dough out, cover half with the Sovereign AV Pastry Margarine, then fold the rest of the dough over to cover the Pastry Margarine.
Proceed to give three half turns.
Pin down to 15 mm, cover with plastic and place in the fridge/freezer for 20 minutes to rest.
Proceed to finish as required.
TIPS
Use Cold water, 5°C
Use Cold flour, Place in the freezer for a number of hours prior to use.
Mix for 3 minutes on medium speed.
Cover with plastic to prevent skinning or drying.
Prover Temperature 35°C
Moisture 75%