Submitted by northwoodie on March 29, 2009 - 5:19pm
Can anyone direct me to a sight that explains and draws out the different shapes of Danish. I can sure make the dough but the finished product does not look to professional.
Thanks Everyone. I look forward to hearing from some of you.
Northwoodie
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Northwoodie, these may not be the ones you want but
the fascinate me. I think Bridgestone does a wonderful job on these http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-28541. If I didn't post this Linc correctly, type in cinnamon rolls in the search box, and scroll WAY down. I think they are beauties, and their are several to choose from.
There's another site. Type
There's another site. Type in Willie Prejean
I've used this many times before. It has I believe 1 to 8 sections. Check it out
This site gives a pretty good
This site gives a pretty good discription.
http://joepastry.web.aplus.net/index.php?cat=89
Nice site. Jeff
Nice site.
Jeff
the book 'the village baker's
the book 'the village baker's wife' sequel to village baker has heaps on this subject as it is filled with recipes and techniques from their bakery in california 'gayel's'.
Danish
Hi from my experience with danish once you have rolled your pastry out you have several options cut it into 3 inch squares and fold the two opposite corners into the middle to form a long skinny pastry. Fold all four corners into the middle to form a pocket. Or leave as a square and place filling in the middle (usually a piece of fruit apricot half or sliced peach). Another option is dont cut it up leave as lage rolled out piece like you would for a cinnamon scroll and spread filling over and roll up and cut as a cinnamon scroll Happy Baking