Chinese Food
Hand shredded Danish toast
(152531 views)
Danish toast is also called crispy toast. After being wrapped in butter and crispy, it has strong milk flavor and distinct layers. The outer skin is crispy and the inner lining is soft. It's more delicious than ordinary toast. General professional bakery will use a dough press to open the dough. Because of the strong and even strength, the operation is also convenient. Today, I introduce a manual method of opening the dough that can be operated in the family kitchen. It's not difficult at all. Let's see next. Ingredients - can make 2 square toasts for chefs. I used a Hello Kitty square toaster box and a golden corrugated square toaster box. 130g cold water, 5g yeast powder, 240g high gluten powder, 60g low gluten powder, 20g milk powder, 5g salt, 50g sugar, 10g condensed milk and 30g whole egg liquid. Salt free butter (out of film) 40g. Flake butter (open and crisp) 120g.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of ingredients. Cut salt free butter into small pieces. Soften at room temperature.
Step2:Pour all the ingredients except butter into the mixing bucket of the cook machine in turn. Knead them into a ball preliminarily (yeast powder shall not contact sugar and salt directly).
Step3:Continue to knead the dough. Knead the dough until it comes out of the muscle. It can pull out the thick film.
Step4:Add the softened butter and continue to knead.
Step5:While kneading the noodles in the chef's machine, clamp the flake butter between two pieces of oil paper, roll it into a uniform rectangular flake, and put it into the refrigerator for freezing.
Step6:Knead the dough until the butter is completely absorbed. It becomes smooth and delicate.
Step7:Cut a piece of dough, pull around with your hand, and stretch out a uniform film, that is, in a fully extended state (do not pull the dough with your hand to avoid breaking the gluten).
Step8:Roll the dough into rectangular thick slices, cover with plastic wrap and refrigerate for 1 hour (the temperature of the center and the edge of the rolled dough can be the same. If it is a dough, the center temperature will be higher than the edge).
Step9:Take out the frozen dough, roll it into twice the size of the butter slice, put the butter slice in the middle, fold the two sides of the dough towards the middle, and pinch the joint in the middle.
Step10:Turn the dough 90 degrees. Roll the dough into a 0.5cm thick piece along the seam direction (first press the middle interface to roll back and forth, then roll the whole piece from the beginning to the end. When rolling out the surface, use a walking hammer with even force, so that the butter interlayer can be evenly distributed).
Step11:Divide the patch into three equal parts. Fold the left and right ends towards the middle in turn.
Step12:Complete the first 30% discount as shown in the figure.
Step13:Cover the first three fold dough with plastic wrap. Refrigerate for 20 minutes.
Step14:Take out the patch, rotate it 90 degrees, and roll it into a rectangle again.
Step15:Repeat the second three fold.
Step16:Cover with plastic wrap, refrigerate for 20 minutes, and then fold again for the third time.
Step17:Take out the dough after the third three fold from the fridge. Roll it into 1cm thick slices. Cut it from the middle (the amount divided into two square toast boxes. The Hello Kitty mold is slightly larger than the golden corrugated mold. It can be divided into 6-4).
Step18:Cut one of the dough into six fingers thick strips.
Step19:Make the section face up. Snap the top together.
Step20:In accordance with the method of three braids.
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Cooking tips:1. Use ordinary salt free butter for the slice butter. Do not use fermented butter with low melting point. And make sure that the temperature of butter and dough is low enough before wrapping into dough. Otherwise, butter will melt into dough easily. There will be no beautiful stratification. 2. I use high gluten flour for golden bread. The water consumption is just right. If using other brands of high gluten flour, make sure that the gluten is enough. In addition, make the dough fully hydrated. The dough with proper water content is fuller and better. Excessive or insufficient hydration will affect the stability of the pastry and the structure of the finished product. 3. I have used three fold and three fold. I can also use four fold and other methods to open and crisp. Before rolling out after each cold storage, rotate the patch 90 degrees, so that the last folded opening is parallel to the rolling out direction. 4. The final wake-up process is longer than that of ordinary sweet bread, generally about 90110 minutes. If there is butter flowing out during the wake-up process, it indicates the fermentation temperature
