Chinese Food
Danish bread
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The water in the bread formula is generally ICE + water. The formula is as follows - ideal water temperature = ideal dough temperature (26 ﹤ u 28 ℃) * 3 - (room temperature + powder temperature + friction temperature rise). The calculated temperature is generally negative. 0 ℃ with water as solid state. Fix ice. Add ice = total water quantity * (from water temperature - required temperature) / 80 + from water temperature)
Cooking ingredients
Cooking Steps
Step1:In addition to the oil salt, stir into the rough dough. Change the speed. Beat until the gluten is 70-80% + the oil salt. Mix slowly. Change the speed. Beat until the gluten is 90-10%. Take out. Divide and knead as needed.
Step2:Cros
Step3:Finishing square, sealing and freezing for 12 hours.
Step4:Rolling oil - oil is half the size of the surface. Oil is refrigerated. When the hardness of the oil surface is the same, oil is covered. Put oil on both sides of the fold line. Stand up and press the surface to form a groove (easy to fold). The four sides of the surface are also pressed thin to cover the oil.
Step5:Three fold and three fold. The last brush is convenient for bonding.
Step6:Sealing. Freezing for 30 minute
Step7:Take out and reshape. Width: 25cm. Thickness 0.40.5 . unlimited length.
Step8:1. Cut the isosceles triangle with the bottom edge of 8 high and 25 high. Arrange it into horn shape. Close the mouth downward. Finally ferment. 2830.60% . 12 hours.
Step9:Middle cut. Fold
Step10:Volum
Step11:2. Or put it into the shape of windmill and diamond.
Step12:Take it out. Brush the surface with egg liquid. Sprinkle black sesame seeds.
Step13:Up 220. Down two hundred point two zero Minutes. Take it out. Shake it gently. Let it cool. OK.
Cooking tips:There are skills in making delicious dishes.
