Mixing Spiral: 5mins slow, 8mins fast.
Dough Temperature: 25°C.
Bulk fermentation: 20mins rest in freezer.
Scale: 2 consecutive book fold, pin down to 21mm and rest for at least 30mn before pinning down to 3/3.2 mm.
Make Up: Cut round mini-Danish shapes
Final Fermentation: 90/120mins at 32°C at 80%
Decoration before baking: Pipe 10/15g of filling in the middle of the pastry and spray with Sunset Glaze.
Oven temperature °C: Deck oven 210 top 200 bottom
Baking Time: 19mins
