Hamcheese Danish

Mix all ingredients together until smooth and well combined.

• Mix all ingredients together, except Vivo Sheet Margarine, until the dough is smooth and forms a thin gluten film.
• Let the dough rest for 10 minutes at 25°C, then store it overnight at -6°C.
• Sheet the dough with Vivo Sheet Margarine (perform 4 times single fold).
• Cut the dough into W80 x L140 x H3.5mm pieces.
• Place ham, cheddar, and salted cream cheese into the cut dough, then fold it in half.
• Perform final proofing at 32°C for 120 minutes.
• After proofing, spread egg wash on the surface of the dough.
• Bake for 15-18 minutes at 200°C/160°C.