Danish Mochi Bluberry

method

Dough

Mix all ingredients until the dough reaches approximately 75% gluten development.
Scale the dough to 1000 g portions.
Sheet the dough into a rectangular shape with a thickness of approximately 1.2 cm and chill in the freezer.
Perform two double folds during lamination.
Roll out the dough to 4 mm thickness and approximately 40 cm width.
Cut the dough into strips measuring 20 × 5 cm.
Fill with mochi filling and fold the dough. Proof for 75 minutes.
Before baking, brush with Sunset Glaze and sprinkle with toppings such as sunflower seeds, quinoa, and pearl sugar.
Bake at 180°C in a rotary oven for 12 to 15 minutes.

Mochi Filling

Mix all ingredients until evenly combined.
Transfer the mixture into a plastic container.
Steam for 35 minutes or until fully cooked.
Allow to cool before use.

Decoration

Once the Danish pastries have cooled, fill them with Topfil Blueberry and Supercrem Dark using an injector or piping bag.
Dust the top with powdered sugar if desired

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