Chinese Food
Danish dough + charming and praiseworthy
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My daughter ordered this bread in the book of king for me to make. It's hard to feel good. But it's very motivated. After studying the technology, we took action. After three attempts, I seem to have mastered some methods. The more I do, the more I like it. The more I do, the smoother I will go. Whether I succeed or not, it's an irresistible delicacy. The third time I did it, I was able to have a beautiful section. Of course, it also has all kinds of shapes and tastes
Cooking ingredients
Cooking Steps
Step1:The first step is to put the materials into the bread machine in the order of liquid, solid and yeast. Start and flour program. Knead the flour program with the bread machine three times. Add the butter for the second kneading in order to better blend. After three times of kneading, glove film appears (expanding stage).
Step2:The second step is to take the dough out of the bread machine (without using the pasta procedure). Put it in a large bowl and cover it with plastic wrap. Put it directly into the refrigerator and refrigerated room for low-temperature fermentation. After about 2 hours, the dough will be twice as large. Take out the air and wake up for 10 minutes (step 3 can be carried out at this time. It can also be put in the refrigerator again. Continue to ferment until it has been fermented for 6 to 12 hours in total to obtain a more perfect Danish dough).
Step3:The third step - put butter (for layering) in the food bag and roll it into about 2mm thin slices. The size is about 10cm square or 10 * 15cm rectangle (at will). Put it into the refrigerator and refrigerator for standby. Roll the dough out of the refrigerator. It's about three times the length or width of the butter.
Step4:Step 4 - take out the butter after refrigeration and put it on the dough. Note - at this time, dough and butter are in low temperature state, so as to make their hardness basically the same. Otherwise, oil leakage may occur during post production.
Step5:Step 5 - wrap the butter in dough and seal all the joints.
Step6:Step 6 - roll the face long in the direction of folding. Don't be too thin.
Step7:Step 7 - as shown in the figure, fold it in three fold, wrap it in a food bag, put it in the refrigerator for 20 minutes or in the freezer for 10 minutes (the latter is recommended. Save time). Then take out the flat, not too thin, and fold it in three fold again... Repeat this step three times (four better).
Step8:Step 8 - take out the dough from the refrigerator. Roll it into a piece about 15cm wide and 0.4cm thick. Danish dough is ready.
Step9:Step 9 - cut the dough into isosceles triangle of about 8 * 15cm with a sharp knife (make sure the blade is neat), and cut a small opening of about 1.5cm at the bottom.
Step10:Step 10 - as shown. Roll up the triangular patch from the bottom notch. Note that the incision should be opened and separated in two directions, so as to produce the horn effect.
Step11:Step 11: roll the dough into a praiseworthy prototype. You can see the layers on the side.
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Cooking tips:In the first hair, the dough is softened to the expansion stage, and then directly refrigerated and fermented (after about 1.5 to 2 hours, the hair surface is judged to be finished by pressing the hole and not rebounding. At this time, the face can be awakened by air exhaust once, and then it can be reshaped. But if time and energy are good, keep putting it back in the freezer Continue the time just now. Make a total of 6 to 12 hours of hair. It depends on your schedule. The longer the hair, the better the effect. If the time is well arranged, there will be no delay in making bread, doing housework, reading books, shopping and sleeping. Three fold frozen instead of cold storage. Shorter operation time. More stable dough. Easier operation. There are skills in making delicious dishes.
