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We are having problems with out Danish dough. During proofing, most of the roll-in leaks out from between the layers. What are we doing wrong?
H.M., Springfield, Ill.
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The proofing conditions of Danish dough products are very important and differ from conditions for proofing other types of sweet dough. Proofing at too high of a temperature melts the roll-in and causes the fat to leak out from between the layers. The temperature must be below the melting point of the roll-in. A desirable temperature range is 90 to 95F with a relative humidity of 80 to 85 percent.
Tenbergen, Klaus. 2004May. The Workbench. Modern Baking 18 (5): 26.
Updated: Tuesday, May 22, 2007. |
