Cooking Steps

1. 

   Step1:The yeast is boiled with water first. You can not add all the water. First, add a large part of the yeast. Finally, add a proper amount of the yeast according to the hardness of the dough. Mix the egg liquid and oil well for use. Mix the other dry materials well. First, pour the egg liquid and oil into the flour. Mix well. Then add the yeast water to the flour.

2. 

   Step2:After the dough is kneaded (kneaded to expansion stage), cover with plastic film and ferment.

3. 

   Step3:The dough is 22.5 times the size. The fingers can't spring up. The dough is just right.

4. 

   Step4:After the dough exhausts. Wake up for 10 to 15 minutes.

5. 

   Step5:It's just time to roll out the butter. Butter needs to be softened at room temperature in advance. Put it in the fresh-keeping bag. Press it flat first, and then use the rolling pin to push and roll it into thin sheets. Due to the high temperature in summer, for the convenience of taking out the whole piece, put it in the refrigerator freezing layer and freeze for a few minutes.

6. 

   Step6:When the dough is ready, roll it out. It's better to be 2.5 times the length of the butter slice. I've rolled it out. It's three times longer. The height can be higher than one edge.

7. 

   Step7:Take out the butter. Although it's frozen for a few minutes, the butter flakes are a little stiff. It's convenient to put the whole flakes in the middle.

8. 

   Step8:This is the first three fold - first, wrap the butter in the dough. Pinch the two ends and the seam joint. Roll the long piece and fold it into three layers from both ends to the middle. Then put the dough into the fresh-keeping bag. Refrigerate for 20 minutes. This time will give dough enough time to wake up. The butter will not melt due to high temperature.

9. 

   Step9:The second three fold - after the dough is taken out from the refrigerator, roll it out for 20 minutes.

10. 

    Step10:The third three fold method is the same as above. But after this fold, it doesn't need to be refrigerated. Roll the dough directly into 4mm high dough. This step is the complete method of making Danish dough. It can be made into other shapes of Danish bread.

11. 

    Step11:Start at one end. Cut the triangular patch. Then cut a small hole in the middle of the top of the patch.

12. 

    Step12:Roll up and down. The top notch is naturally inclined to both sides. Brush the tip with a little egg white.

13. 

    Step13:Roll it up. Put the seal on the bottom.

14. 

    Step14:Roll them one by one. Put them in place. Second fermentation in the oven. (put a small basin of hot water at the bottom of the oven. After a while, the water temperature is low. Replace with hot water.

15. 

    Step15:Second fermentation for 45 minutes. Take out the baking tray. And the water basin, of course. Oven 1

16. 

    Step16: