Chinese Food
Cranberry Danish bread
(98880 views)
Cooking ingredients
Cooking Steps
Step1:Break up one egg. Leave a little in the bowl. Pour the rest into the bread bucket. Then add 10g milk powder and 7tbsp sugar in one corner, 2G salt in the other corner, and then add 100ml warm water.
Step2:The egg liquid is used for coloring after the bread is fermented. So just a little bit can be left. Honey can also be used. The taste and color will be better.
Step3:White sugar is measured with this kind of spoon. 5-7 spoons is OK. I like to eat sweeter. So add 7 spoons. At least 4 spoons. Otherwise, there will be no sweetness.
Step4:Then add flour. Dig a small pit above the flour. Pour 5g yeast into the pit. Then bury the pit with flour.
Step5:Put the bucket in the toaster. Select and noodle for 8 minutes. Then add the softened 25g butter. Continue to select and flour for 30 minutes.
Step6:Make wrapping butter. Put 75g butter into a fresh-keeping bag, roll it into a uniform rectangle, and then put it into the refrigerator. (the butter can also be wrapped in more. Considering the heat, I chose 75g. No more than 110g.)
Step7:After the dough is reconstituted, take it out, put it into a safety bag, flatten it, and refrigerate it for 30 minutes. After freezing, take out the dough and roll it into a rectangle. It's about twice the size of the butter. Then put the butter into the middle of the dough. Fold the dough on both sides inward and press the joint tightly. (forgot to take photos in the process
Step8:Roll the dough long in the direction of folding. Sprinkle cranberries in the middle of the dough.
Step9:Fold in from the left 1 / 8. Then fold the dough on the right to connect with the dough on the left. Fold the dough in half again. Finish it in four fold. (fold in half and forget to take photos
Step10:Roll the dough in the direction of folding. Fold it inwards from 1 / 3 of the left and right respectively. Complete 3 folds at a time. Put the dough in a fresh bag. Refrigerate again for 10 minutes. (this is the picture after 30% discount
Step11:Then divide the dough into 2 parts.
Step12:Fold up 2 pieces of dough.
Step13:Divide the dough into three pieces on average.
Step14:Pull the three dough pieces down with the left hand. At the same time, press the dough flat with the right hand. Make the dough flat and long.
Step15:Three braids from the middle. All the way to the end.
Step16:Made dough
Step17:
Step18:
Step19:
Step20:
Cooking tips:1. The baking time of Danish bread must be longer than that of ordinary bread. 2. Yeast I use ordinary Angel yeast. It would be better if I could buy high sugar resistant yeast. The dosage is the same. 3. If there is condensed milk at home, put 10g condensed milk after the first step of sugar. The taste will be better. 4. The dough should be frozen to a hardness similar to that of butter. If the dough is too soft, the butter will not be rolled out with the dough. 5. Flour I use new high gluten and low gluten flour. 6. Step 14: press the dough flat and long to make the dough fold long enough after shaping. The stretching length of the dough should be determined according to the extensibility of the dough. Do not pull too hard to break the dough. There are skills in making delicious dishes.
