Danish bread dough

Danish bread dough

Introduction:

"Bread made from Danish dough is the most attractive bread variety. Danish dough production method is similar to the thousand layer pastry, which is to wrap the oil fruit into the dough and fold it repeatedly to form a layer by layer of pastry. When baking, the pastry will stretch out layer by layer to form a crisp bread. Such as ox horn Mini song. There will be mini praises to be made later. "

Production steps:

Step 1: high powder 170g, low powder 30g, fine sugar 50g, butter 20g, milk powder 12g, egg 1, salt 3G, dry yeast 5g, water 90g

Step 2: high powder 170g, low powder 30g, fine sugar 50g, butter 20g, milk powder 12g, egg 1, salt 3G, dry yeast 5g, water 90g

Step 3: high powder 170g, low powder 30g, fine sugar 50g, butter 20g, milk powder 12g, egg 1, salt 3G, dry yeast 5g, water 90g

Step 4: high powder 170g, low powder 30g, fine sugar 50g, butter 20g, milk powder 12g, egg 1, salt 3G, dry yeast 5g, water 90g

Step 5: cover with plastic wrap and ferment in a warm place

Step 6: double the size

Step 7: dip your fingers in the flour and insert it into the dough. If the hole does not retract or collapse, it means that the dough fermentation is completed

Step 8: prepare the butter for wrapping

Step 9: put the butter into the fresh-keeping bag and roll it into thin slices

Step 10: put the butter into the fresh-keeping bag and roll it into thin slices

Step 11: roll the loose dough into a rectangle

Step 12: put the butter in the middle of the dough

Step 13: put the butter in the middle of the dough

Step 14: turn one end of the dough over to the middle and cover it with butter

Step 15: fold the other end of the dough to the middle and press the end tightly

Step 16: turn the dough upside down and roll the butter coated dough into a thin rectangle,

Step 17: turn the dough upside down and roll the butter coated dough into a thin rectangle,

Step 18: fold it into 3 folds again and refrigerate for 20 minutes.

Step 19: repeat the above steps, fold 3 times, roll it into 0.4cm slice, and you can make all kinds of Danish bread according to your needs

Step 20: Mini croissant

Materials required:

High flour: 170g

Low powder: 30g

Fine granulated sugar: 50g

Butter: 20g

Milk powder: 12g

Egg: 1

Dry yeast: 5g

Water: 90g

Salt: 3G

Note: baking: oven middle, up and down the fire, 200 degrees, about 10 minutes

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor