Chocolate Crown Danish – Marubishi Malaysia
DOUGH INGREDIENTS AMOUNT Torigoe France 1000g Sugar 120g Ice Water 420g Whole Egg 50g Instant Yeast 12g Salt 20g Old Dough 100g Clean Label Protein 30g Unsalted Butter Sheet for lamination 500g...
Ingredients
- 1000g Torigoe France
- 120g Sugar
- 420g Ice Water
- 50g Whole Egg
- 12g Instant Yeast
- 20g Salt
- 100g Old Dough
- 30g Clean Label Protein
- 500g Unsalted Butter Sheet for lamination
- 20g Cocoa Powder
- 10g Butter
- 20g Milk
- 10 sticks per crown Chocolate Stick
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