Mango Lime Danish

• Step 1: Mix all ingredients together, except for the Vivo Sheet Margarine, until the dough is smooth and forms a thin gluten film.
• Step 2: Let the dough rest for 10 minutes at 25°C, then store it overnight at -6°C.
• Step 3: Sheet the dough with Vivo Sheet Margarine using 4 single folds.
• Step 4: Use a circle cutter (Φ 90mm x H 4mm) to cut the dough.
• Step 5: Perform final proofing at 32°C for 90 minutes.

• Step 1: Melt Vivo Block Margarine, add cake flour and whisk until smooth.
• Step 2: Cook milk, egg yolk, and sugar together until thickened. Add cream cheese and mix until fully combined.

Mix diced mango, lime juice, lime peel, and neutral glaze together.

• Step 1: After proofing the dough, spread egg wash on the surface of the dough and pipe the cream cheese filling.
• Step 2: Bake at 200°C/160°C for 15-18 minutes.
• Step 3: After cooling, spread neutral glaze around the bread and cover it with dried coconut.
• Step 4: Place the topping on top of the bread and serve.