Another bake item to strike off my ‘to bake’ list. I have long wanted to try viennoiserie dough after reading Layers Baking with Gregoire Michaud. I finally tried today. I topped with milk custard with some leftover cherries. No blueberries to use at home.
During my second proof, and the butter started to melt. I also started to kan cheong. (getting anxious). It’s always like that whenever I bake danish layer bread.
Love to see them puffed up in the oven.
Viennoiserie dough method
Flour type T55 100%
Whole egg 15.4%
Sea salt 2.31%
Water 26.15%
Fresh yeast 10.77% ( I replaced with active dry yeast)
White sugar 7.69%
Milk powder 3.08%
Soft butter 11.54%
Butter (folding) 58.46%
Mix flour, egg, water, milk powder, soft butter, sugar and yeast for 6mins in slow speed.
Increase the speed and add the salt. Knead further 4mins.
Check for proper gluten network by stretching the dough and shape the dough into a flat rectangle. Proof in the fridge for 1.5 hr.
As the dough might have risen, press it flat and place the butter sheet on one half of the dough, fold the other half over the butter to encase it in the dough.
Give 2 single folds, rest for 30mins in the fridge. Give one double fold.
After the last fold, keep the dough to rest in the fridge for one hour before using.
Roll the dough at 4mm and cut square of 6cm side.
Proof the dough at room temp 25d for 30mins. Apply egg wash once and press centre of the square, pipe the milk custard and cover with blueberries. ( I used cherries)
Bake at 190d for 17mins. if possible with steam.
Once cold, dust with icing sugar.
