Chinese Food
Danish hand shredded bread
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Today's recipe is the basic Danish bread provided by the famous gourmet @ mirror moon fish. Learn the basic version of Danish bread. You can easily make other Danish bread with stuffing. Let's see how to make super crispy Danish hand torn bread.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Put all the ingredients except butter into the cook machine. Mix the first gear and turn to the third gear to knea
Step2:Knead the dough to a smooth state.
Step3:Roll the dough into a square, wrap it in a fresh-keeping bag and refrigerate it overnight. The purpose of this step is to quickly freeze and inhibit fermentation.
Step4:Put the wrapped butter into a fresh-keeping bag, roll it into a square shape, and refrigerate it for standby.
Step5:Defrost the dough to the same soft hardness as butter. Before wrapping in butter, slightly adjust the size of the lower skin until the butter is properly wrapped.
Step6:Fold up the four corners of the dough, wrap the butter and tighten the joint.
Step7:Roll the dough into a square shape. Fold it 1 / 3 on the left side, and then fold it on the right side. Fold it three times.
Step8:Roll out the dough in the direction of extension, fold it 1 / 3 on the left and fold it up on the right. Finish the second 3 fold. After the dough is wrapped and refrigerated for 1 hour, it will be folded three times.
Step9:After 1 hour of cold storage, roll and press the dough with a length of 30cm and a width of 12cm. Then cut it into 2cm wide noodles. 6 pieces in total.
Step10:Roll the long strips into circles or knots and put them in the middle of the mold. You can also knot them and put them in the middle of the 6-inch Qifeng cake mold.
Step11:Put the mold into cf6000 temperature and humidity double control fermentation tank. Set the humidity to 85, temperature to 28 ° and ferment to about One point five Size. About 40 minutes to 1 hour.
Step12:Take out the fermented dough. Gently sweep the egg liquid and sprinkle with almond slices.
Step13:Cossco960a hot air circulation oven, preheat for 10 minutes 200 ° in advance, bake the bread for 5 minutes and then adjust the temperature to 160 ° until the baking color is satisfactory. The time is about 1520 minutes.
Step14:When the bread is out of the oven, it will be demoulded immediately. Sprinkle sugar powder on the surface after it is slightly cool. Keep the crispy taste. If you like the soft taste, brush honey water on the surface. Pack the fresh-keeping bag to make the surface moist and then eat.
Cooking tips:1. After kneading the dough, the cold storage time can be adjusted according to the situation. For example, when the dough is kneaded to the full stage, it has good ductility and can be refrigerated for half an hour. The butter can be put in a little room temperature to ease. This is better to deal with. It's better to put it in a fresh-keeping bag and roll it. You can roll it out for cold storage first, or roll it out for cold storage before thawing. It can be adjusted according to your own time. 2. The hardness of the wrapped butter should be similar to that of the dough to avoid oil break. The purpose of rolling the butter into the dough is to roll the butter into the dough to form a layer of butter. The first condition is that the butter cannot be melted. The melting point of animal butter is about 26 ° 28 °. So in summer, you must turn on the air conditioner to make this bread. Otherwise, the room temperature is too high. Add the hand temperature to the room temperature. During the operation, the butter will melt in the dough, causing the dough to be wet and sticky. In serious cases, the dough will become paste. But the butter should not be too hard. Otherwise, the butter will break during rolling. Keep it in the process
