Chinese Food
Danish blueberry pastry
(110169 views)
Wienerbroed originated in Denmark. It can be found everywhere. It's one of the most delicious breads because it's layered, crispy and Q soft. As long as you have tried the Danish pastry with jam, you will surely fall in love with its sour, sweet and crisp taste.
Cooking ingredients
Cooking Steps
Step1:The dough was kneaded to the expansion stage by the post oil method. The dough was refrigerated and relaxed for half an hour.
Step2:Yellow, thin and soft. Refrigerate.
Step3:Roll the loose dough into a rectangle. It's twice as long as the butter. It's a little wider.
Step4:Cover the butter tightly with the dough. Pinch the joint tightly. Exhaust the air.
Step5:The joint is facing down. Sprinkle some hand powder on the silica gel pad to prevent it from getting stained. Use a rolling pin to roll it long and thin.
Step6:Fold the rolled face like a quilt. Refrigerate for half an hour. Then roll it out and fold it up. Refrigerate for half an hour. Put it in the refrigerator with plastic wrap.
Step7:In the end, the contract was signed Zero point four reach Zero point five Centimeter thick skin.
Step8:Cut into 10x10 squares.
Step9:Fold in half. Bevel two knives on the edge as shown in the figure. Do not cut off the top.
Step10:Then open it. Pinch the face tightly.
Step11:Put it into the oven and ferment for about an hour and a half. The temperature is about 27 and 28 degrees. I've also done a few praise
Step12:Put blueberry sauce on the fermented Danish dough.
Step13:Heat the middle layer up and down for about 20 minutes at 190 ℃.
Step14:Take it out and cool it.
Step15:It's more delicious with the addition of blueberry sauce.
Step16:Make a pot of tea. It's quite good for tea.
Cooking tips:Butter can't be too hard or too soft. If it's hard, it's easy to break. If it's soft, it will mix. The layers are not obvious. I use yellow. It's easier to operate. There are skills in making delicious dishes.
