Chinese Food
Danish horn
(774187 views)
Late at night is the best environment for thinking. It's the time to write the inner voice. Some people can't understand what some people are doing all the time. In this world, they can't understand too much. Sometimes I feel that they can't understand. It's the most beautiful reflection. In fact, many times they don't have a reason. They just do it. This is the voice in their heart.
Cooking ingredients
Cooking Steps
Step1:The dough is ready. Take it out and put it on the table to relax for 25 minutes. Pay attention to WeChat official account and bake whispers to view more recipes.
Step2:Then roll it out. As shown in the figure, put it on a plate and put it into the refrigerator for freezing.
Step3:Take it out when it's a little hard. [the judgment standard is that the soft hardness is equivalent to that of the oil covered
Step4:Take out the frozen dough and roll it out. [the standard size is just enough to cover the prepared grease
Step5:Then put the prepared [sheet Danish oil] in the middle of the rolled dough. The so-called flake Danish special oil is a kind of flake butter specially customized for Denmark. Its extensibility and crispness play a positive role in Danish bread. But if it is not available at home, it is not easy to buy it. We will put the butter in the plastic bag when it is soft, and slowly press it into flake, freeze it, unfreeze it, and spare it. As long as you do well, it's still beautiful. Even if you don't do well, the taste is still good. It's just that the taste and texture are not good.
Step6:Then fold up the dough at one end.
Step7:Then fold up the dough at the other end. Cover the grease completely. The trick here is that the dough wrapped with grease must be aligned with the length and width of the dough, so that the dough will be opened evenly and waste les
Step8:Turn over the dough with good grease. Lay it horizontally. Beat it evenly with a rolling stick. The purpose is to tell the flake butter and dough inside. We are going to walk together. No one can pull it back. Otherwise, we will beat you to death. Scare you.
Step9:Then use a dry dough stick. Slowly roll it out. Roll it out until the thickness is about 0.5cm. Be sure to use even force and treat it gently. If you play with the bread in your hand as a treasure, you will not be far away from the success in your mind.
Step10:Turn over the folded dough, put it in the refrigerator for 10 minutes, roll it out again and fold it three times with the thickness of 0.5cm. This is the second fold. Fold it and refrigerate it for 10 minutes. Roll it out for 0.5cm and fold it three times. This is the third fold. After the third fold, we put it in cold storage and take it out when we want to do it.
Step11:Take the dough that has been folded three times out of the refrigerator. Then roll it into a 0.4cm thick dough. Remove the edges around it.
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Cooking tips:1. The main difficulty of Danish bread is to open and crisp. Here, we need to pay special attention to the fact that there must be little or no difference in the hardness between the fat and the dough. The dough is hard and the fat is soft. When the dough is opened and crisp, the oil will flow out; the fat is hard, the dough is soft and the fat will puncture the dough; finally, there is no hierarchy. 2. The making environment of Danish bread is very important. It mainly prevents dough and grease from softening. However, there is almost no problem with the air conditioner at home. But it's the best choice. It's made in autumn and early spring. 3. This recipe can be used to make 8 corns. 4. anyone and any organization can use their own recipes and pictures, but the author should be noted. Thank you. 5. If you want to whisper with baking, please add QQ group [249961823]. 6. Thank you for your browsing. That's the same sentence. I'm a person who likes to share. So I opened Sina Weibo [@ food sharing] to answer the questions in the bean and fruit recipe. I'll compare the answers in the message under this product
