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 minutes. Exhaust rounding. 15 minutes at room temperatur
Step4:125g butter is prepared into 10x10x1 butter flakes in advance. Roll the dough into a rectangle and wrap it with butte
Step5:Press the edg
Step6: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. The picture was taken in a hurry, so it wasn't taken completel
Step7:Pastry and cream stuffing with ingredients other than mil
Step8:Mix evenl
Step9:Add milk and mix wel
Step10:Heat a small fire until it boils. It's sticky at the beginning. Keep stirring to prevent stickin
Step11: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
Step12:Half of the croissant dough. Roll it into a rectangl
Step13: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
Step14:Slice. Place on a baking plate. 9 pieces. Put a bowl of boiling water in the oven and ferment to twice the size
Step15: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
Step16:After fermentation, brush on the egg liquid. It's better to add a half of the yolk and a tablespoon of cold water. The whole egg liquid I use directly and the rest of the dough. Oven 210 degree prehea
Step17:Squeeze the pastry and cream in the middle. Brush the egg liqui
Step18:Bake it twice. Heat it up and down for 210 ℃ for 15 minutes or so. The time should be decided. Because there is a lot of butter in the bread. During the baking process, the butter will leak out. So be careful not to bake the bottom
Step19:You can squeeze some jam on i
Step20:Finished produc
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.
