Chinese Food
Danish toast
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For those who love baking, it's not hard to make bread. But for the novice who just learned how to make bread, crispy bread is a little difficult.
Cooking ingredients
Cooking Steps
Step1:Put 60g butter into the kneading procedure of the bread machine until a film is formed. Knead the dough and ferment it in the toaster for 1 hour. It will be 2-2.5 times large
Step2:Take out the dough and press out the gas by hand. Put it in a fresh-keeping bag and chill it for 20 minutes.
Step3:When the dough is loose, 60 grams of butter can be sliced and put into a flat fresh-keeping bag. Use a rolling pin to roll it across the bag into even slices (about 12x12). Roll it out in hot days and put it back into cold storage
Step4:Dry powder on your hand
Step5:Take out the frozen dough and roll it into a 15x32 Rectangl
Step6:Put the butter in the middle. Fold the two ends in the middle and press the end firmly.
Step7:Put it away. Roll it out in the direction of the middle seam. The size is 16x3
Step8:After rolling, one third of the head shall be turned inwar
Step9:30% off in total. Fold the noodles and refrigerate them for 20 minutes. Take them out and continue the operation as in 6.7.8. Three times in total.
Step10:It's better to roll out 12X40. Use a knife to cut out small isosceles triangle (9-12 can be cut).
Step11:Slowly roll it up from the bottom. Brush the top tip with some egg liquid and then roll it up.
Step12:Finish the second round. Brush the egg liqui
Step13:Preheat the oven to 160 degrees. Heat up and down. Keep the middle layer for 20-25 minutes.
Step14:Finished produc
Cooking tips:You don't need to worry about melting when making butter in winter. In summer, you can sprinkle cornstarch when rolling butter slices. Roll and freeze for 10 minutes. This will slow down the melting of butter. Relax in winter, you can leave it out of the refrigerator. Put it on the table and cover it with plastic wrap. In summer, you must put it in the refrigerator. One is to prevent the fermentation from going too fast. The other is to make the dough more malleable. It is not easy to shrink when rolling. There is no strict size requirement for dough and butter size. The main reason is that the dough area is 2.5 times the butter area, that is, twice the length and more than 1 cm in width. After wrapping the butter in the mouth, make sure to squeeze the left and right sides and the top mouth tightly. Don't let the butter show. Otherwise, it's difficult to operate next step. So the reason why the dough should be rolled wider than the butter. The smooth edge is the length. It's for good rolling. It's not easy for butter to run out. Three fold fold and fold many times. It can make the dough be divided into many layers. And the layers are oily. The temperature of each oven is different, and the finished product is large
