Chinese Food
Mini praises of Danish bread
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It's less than two months since I started to study baking. I've made many biscuits. I've only made four times of bread, including Kosun, cheese cranberry and chive cheese. Kesong is the second time. What can I do? I love the taste of crispy bread. So even when the milk temperature was too high for the first time, the dough failed. A good croissant turned into a croissant. It still didn't discourage me from challenging again. And this time. Very face.
Cooking ingredients
Cooking Steps
Step1:Use milk to knead all ingredients (including 20g butter) into a smooth dough. This process requires a lot of patience. To knead the dough to the state of sinew. But don't knead too much. It is just like two hands can barely produce a film.
Step2:Put the dough into room temperature (about 25 ℃) and ferment for an hour. The dough will be 22.5 times as large as before. Put flour in dough with fingers. After pulling out the fingers, the holes will not collapse or shrink. Press out the fermented dough with hands. Put it in the refrigerator and let it relax for 20 minutes. (the fermentation time will be different depending on the temperature. If the temperature is lower, extend the fermentation time appropriately.)
Step3:When the dough is loose, you can prepare the butter for wrapping. Cut 70g of butter into pieces and lay it in a plastic bag. Roll the butter into even slices with a rolling pin across the plastic bag. If the weather is hot, the rolled butter pieces can be put into the refrigerator for a while. (forgot to shoot...)
Step4:Roll the loose dough with a rolling pin. Roll it into a rectangle. The length can cover the butter. Then spread the butter in the middle of the rolled dough.
Step5:Turn one end of the dough over to the middle. Cover the butter.
Step6:Fold the other end of the dough in the middle. Then the butter will be wrapped in the dough. Turn the dough over.
Step7:Rotate the patch 90 degrees. Roll it out again with a rolling pin to form a rectangular patch.
Step8:Fold the patch from one third of the end to the middle. The other end also turns from 1 / 3 to the middle. This is the first 30% discount. Fold over the dough. Put it in the refrigerator and chill for 20 minutes. Then put it on the chopping board again. Roll it out with a rolling pin. Repeat three fold movements in total. Refrigerate and relax for 20 minutes each time.
Step9:Well, three fold and refrigerated pasta is the raw material of all kinds of crisp bread - Danish bread dough. Next, roll the dough into a 0.4cm thick slice. Cut it into isosceles triangle with a knife. You can control the size by yoursel
Step10:Cut a knife in the middle of the bottom edge of the small triangle. Turn up the cut bottom. Roll up slowly. (if you like to put stuffing in croissants, do it in this step.)
Step11:Roll it up smal
Step12:
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Step14:
Step15:
Cooking tips:1. After making bread several times, I finally understand why so many people want to buy a toaster, because kneading can break people down. There is always a stage when the flour will stick all over your hands. It makes people wonder if there is less flour? Stick to it. Stick to it. So, if you don't have a toaster, choose a time when you are in a good mood to make bread. 2. Because the water absorption of different brands of flour is not the same, you can control the amount of milk by yourself. You can put it a little bit until all the flour can be kneaded together. In a moderate situation, try to make the dough soft. 3. Milk can be heated. It's easier to ferment when it's warm. But the temperature should not be too high. Otherwise, the yeast will fail. 4. The biggest problem of Danish bread is the production of dough. If you bake the finished product with oil leakage, most of the problem is in the process of making dough. So, no matter it's kneading, buttering or relaxing, you can't worry more about any part
