Day one: Vegan Danish Star


Mixing Spiral for 2 mins slow, 3 mins fast.

Dough temperature 21°c.

Bulk fermentation 5mins at ambient temperature. Sheet down to 8mm, freeze for 30 mins. Lamination 1 give 2 single folds and put in chiller for 30 minutes.

Lamination 2 give 1 single fold

Make up Laminate to 4mm.

Stamp out star shapes and lay out on a tray.

Final fermentation 90 mins at 28°c and 80% HR

Decoration before baking

Glaze with Sunset Glaze. Baking 200-190°C, 14 mins.

Decoration after baking
Glaze with Harmony Sublimo.