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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marubishi-group.com.
Ingredients
- 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
- Cocoa Powder 20g
- Butter 10g
- Milk 20g
- Chocolate Stick 10 sticks per crown
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