Cream cheese Danish Twist

Danish dough

1. Follow the conventional Danish pastry process . The difference is to add FTBS cream cheese in replace of the some part of roll-in-butter
2. - Mix all ingredients L5H1 and rest 60 min in the chiller
3. - Laminate with FTBS cream cheese+ butter 2 by 3 , Thickness 7 mm
4. - Put in freezer for 10 min
5. - Moulding
6. - Final proofing 60 min , 28 degree, 70% humidity
7. - Bake 240 with steam for 15 min

Roll in filling