Moncherries

Mixing Base

• Mix all ingredients until ¾ developed, then weigh the dough to 1000 grams. 
• Roll out and shape into a rectangular sheet (1.2 cm thick), then chill in the freezer.
• After chilling, perform two double folds, then roll out the dough (width: 40 cm, thickness: 4 mm). Cut into pieces measuring 20 x 5 cm.
• Fill each piece with mochi filling and fold the dough to seal.
• Let the dough ferment for 75 minutes.
• Before baking, brush the surface with Sunset Glaze and sprinkle with toppings (sunflower seeds, quinoa, pearl sugar).
• Bake at 180°C in a rotary oven for 12–15 minutes.

• Mix all ingredients until well combined.
• Transfer into a plastic container and steam for 35 minutes until fully cooked. Let it cool completely.

Finishing & Decoration

• Once the Danish is baked, inject it with Topfil Dark Cherry filling (Inject).
• Dust the top with powdered sugar (optional).