Chinese Food
Danish crispy
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Danish pastry is a recipe learned from the video. But there are some changes. Because the family don't like butter, they make pastry again. Friends who like butter can add 130 butter directly to make pastry.
Cooking ingredients
Cooking Steps
Step1:Pour all the pastry materials (except 5g butter) into the basin and knead into a ball until there is no dry powder.
Step2:After kneading, add 5g butter. Continue kneading until the butter is fully integrated into the dough.
Step3:You don't need to wake up.
Step4:Pour 120g of corn oil into 200g of common flour. Rub it with your hands until it becomes a ball. (if butter is added to make pastry, this step can be omitted
Step5:Crumple the pastry into a smooth dough. Do not loosen it
Step6:Put the pastry on the flat crus
Step7:Fold the pastry into the pastry like a quilt and press it tightly to prevent it from rolling out.
Step8:After the first rolling, fold it again; repeat it three times in total.
Step9:Roll the dough flat for the third time. Roll it to about 5mm thick.
Step10:If there is a sharp round mold, it can be buckled into a circle directly on the face. If not, you can cut it into squares with a sharp knife. Make sure that the pastry on the sides doesn't stick together. It's hard to crisp.
Step11:Take a square dose and brush it with egg liquid.
Step12:Put the mashed stuffing on the dosage form.
Step13:Take another tablet and put it on the filling. Press it with a small round mold.
Step14:Brush the top layer with egg liquid before entering the oven. Bake at 180 ℃ for 20 minutes. It can also be adjusted according to your own oven.
Step15:After baking, you can see the crispy layers.
Cooking tips:1. Although high gluten flour is used, it does not need to ferment. It does not need to soak yeast in warm water. 2. If there is a round sharp mold, it is better to use the round mold. 3. 5g butter in the pastry is the same as the way of making bread. You need to add cooking skills to make delicious food.
