Chinese Food
[Danish baguette] produced by couss co6001
(88456 views)![[Danish baguette] produced by couss co6001](https://cp1.douguo.com/upload/caiku/c/2/a/yuan_c21cbeb9804993b796db534ef9952d2a.jpg)
Compared with the crispy bread of thousand layers, the crispy bread is full in taste, unique in flavor, soft in the outside and needs to be fermented and baked in the later stage. Pastry bread can be divided into Danish bread and praiseworthy bread. The difference between Danish bread and praiseworthy bread is not big, but the formula is slightly different. But strictly speaking, praiseworthy bread is also a kind of Danish bread. So, what's the difference between Danish bread and eulogy? The liquid materials in Danish dough are more abundant. There are egg liquid, milk, water, etc.; the liquid content of Kesong dough is relatively less. Most of them have no egg liquid or a small amount of egg liquid. Most of them only put water without milk. Therefore, the Danish dough is rich in materials, which makes the taste better. In addition, the shape of Danish dough is also more changeable. Various fillings and fruits can be added. Can praise the dough to see more for the croissant form. Crispy bread. It's a bit complicated to make. But
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Add the dough materials other than butter into the mixing barrel of cm1500 chef. Turn on the 1st gear and knead into dough. Turn to the 3rd gear.
Step3:When the dough surface is smooth, add the softened butter and continue to knead with the third gear. When the dough reaches the expansion stage, it can produce thin film and then sto
Step4:Flatten the dough. Cover with plastic wrap and refrigerate for 1 hour.
Step5:Square the sliced butter as much as possible. Put the fresh-keeping film on the top and bottom. Use the walking hammer (stainless steel rolling pin) to knock it out alternately. Roll it into a square with a side length of about 19cm. Put it in the refrigerator for standby.
Step6:Take out the frozen dough and butter at the same time. Roll the dough into a square twice larger than the butter. The side length is about 26cm.
Step7:Place the butter at an angle of 90 degrees in the middle of the dough. Fold the four corners of the dough around the butter and pinch the joints.
Step8:Roll the dough into a rectangle about 3 times the length (about 20 * 60cm) alternately from the front to the bac
Step9:Fold left and right by 1 / 4. Fold in half again. Fold in 4 at a time (you can relax in the refrigerator for 30 minutes
Step10:Roll the dough out again in the direction of extension. Fold it 1 / 3 on the left side. Fold it on the right side. Finish 3 folds at a time.
Step11:Refrigerate the dough for 1 hour.
Step12:Then roll out the dough and fold it three times. After a 4 fold. Twice 3 fold dough wrapped into the refrigerator refrigerated for 1 hour.
Step13:Take out the refrigerated dough and roll it into a rectangle about 58mm thick. Cut four sides.
Step14:Cut into square with side length of about 8cm. Each piece is about 70g. 4 corners are cut without cutting. Make it into the shape of windmill.
Step15:The dough is arranged on the baking tray.
Step16:Cousscf7000 fermentation tank. Set the temperature to 26 ℃. Ferment for 2 hours. The fermented dough has clear layers and is very soft.
Step17:Take out the bread. Brush the surface evenly with the egg liquid. Press out a small nest with your fingers in the center. Put in a teaspoon of blueberry jam and mango granules respectively.
Step18:Cossco6001 oven. Heat up 190 ° C, heat down 170 ° C. set the time for 15 minutes.
Step19:You can see the beating pastry in the baking. The color is also very beautiful.
Step20:Finished produc
Step21:Finished produc
Step22:Focus on cous
Step23:
Cooking tips:1. This recipe can be used for about 10 Danish bagels. 2. After kneading the dough, the refrigeration time can be adjusted according to the situation. For example, the dough can be kneaded to the complete stage, with good ductility and refrigerated for half an hour. 3. The hardness of the wrapped butter should be similar to that of the dough to avoid oil break; keep the wrapped butter in a low temperature state during the production process. If the butter feels soft, stop the operation and refrigerate it before operation. To avoid oil leakage during rolling. 4. Rolling pin must use walking hammer. Light wooden rolling pin is easy to roll unevenly. 5. After folding, roll it out gently to make the butter evenly distributed. Roll the front and back alternately. 6. The temperature should not be too high at the end of fermentation. The best temperature is about 2528 ℃ to avoid butter melting. Cosscf7000 fermentation tank has special low-temperature fermentation function. It is very convenient to ferment pastry. And the dough is fermented at low temperature for a long time. The flavor of bread is more unique
