Chinese Food
Danish black currant rolls
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There are many steps to make this bread. It's troublesome. But I still think it's worth it after baking and tasting. Of course, don't eat too much. This bread and butter is more. Take it occasionally. It's very good. If you like this recipe, go to find someone to vote for.
Cooking ingredients
Cooking Steps
Step1:Melt the butter, salt, sugar, yeast and flour into the bread barrel. Start the flour mixing procedure. Add water, butter, egg liquid and milk in turn until the dough is finishe
Step2:Put it into a pot. Wrap the pot with plastic wrap. Refrigerate and fermen
Step3:Ferment to twice the size. About 60 minute
Step4:Exhaust rounding. 15 minutes at room temperatur
Step5:125g butter is prepared into 10x10x1 butter flakes in advance. Roll the dough into a rectangle and wrap it with butte
Step6:Press the edg
Step7:The dough rolled long and folded into a quilt. 40% off. Wrap with plastic wrap. Refrigerate for 30 minutes. Repeat the folding step twice. Croissant dough is complete.
Step8:Pastry and cream stuffing with ingredients other than mil
Step9:Mix evenl
Step10:Add milk and mix wel
Step11:Heat a small fire until it boils. It's sticky at the beginning. Keep stirring to prevent stickin
Step12:Turn off the fire when it's sticky. Let it cool for standby. Soak the black currant or raisin in warm water an hour in advance. Then drain. Wipe off the water on the ski
Step13:Half of the croissant dough. Roll it into a rectangl
Step14:Spread the pastry and cream filling evenly on the pastry. Sprinkle the black currant on the filling evenly. Roll up the pastry. Tighten the mouth
Step15:Slice. Place on a baking plate. 9 pieces. Put a bowl of boiling water in the oven and ferment to twice the size
Step16:The remaining half of the croissant dough has made four larger pieces of bread. Shaping methods can be shown in my 30 basic bread modeling post
Step17:L after fermentation, brush the egg liquid. It is better to add a tablespoon of cold water to 1/2 of the egg yolk. I use the whole egg liquid directly and the rest of the dough. Oven 210 degree prehea
Step18:Squeeze the pastry and cream in the middle. Brush the egg liqui
Step19:Bake in two times. Heat up and down for 210 ℃ for about 15 minutes. The time should be determined
Step20:You can squeeze some jam on i
Step21:Finished produc
Cooking tips:Croissant dough can be made more at one time. It can be divided as needed. It can be frozen in the refrigerator for two months. The night before use, take out the dough and move it to the refrigerator. Then it can be used after the dough recovers the room temperature. There are skills in making delicious dishes.
