Danish dough

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

Roll in filling