Chinese Food
Danish toast
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Pineapple Nana Danish toast has been made many times. Not very satisfied every time. Many recipes have been tried. Every time I finish it, I will experience some small details. This time, I made two 450 grams. Beat them into pieces with common butter. Butter is treated in two ways. The effect is slightly different. There is no shortcut to open the pastry. Do it several times more. It's not difficult to be proficient. Two 450 toast can be made in the formula. I'm a separate pastry. The main dough is divided into two parts on average. 250g butter is divided into 125g pieces. Two pieces. Separate the pastry. In this way, it will not cause unexpected problems due to space problems.
Cooking ingredients
Cooking Steps
Step1:Main dough. Mix ingredients before butter and salt. Add salt when kneading out the thick film. Beat at high speed. Then add the butter. Release film.
Step2:Well made noodles. Wrap them in oilpaper. Press grow square. Wrap with plastic wrap. Refrigerate for 1 hour.
Step3:Soften the butter a little. Put it on the chopping board. Fold it over and over again and beat it repeatedly. You can sprinkle some high powder in the middle to avoid sticking the chopping board.
Step4:Then roll the butter into a rectangle with oil paper. Put it in the refrigerator for cold storage.
Step5:15 minutes before the dough is frozen. Remove the butter from the refrigerator and bring it back to temperature. The butter should not be too hard. It should be bent slightly. It is better to press it with slight hand mark. Roll the dough into a rectangle. The size of the dough can cover the butter slice. When you place the butter on the dough, press the butter gently to make it more closely to the dough.
Step6:Wrap the butter flake in the dough. Close the upper and lower ends tightly. Press lightly. Press the middle seam position more flat.
Step7:Rotate the patch 90 degrees, that is to say, the closing face is left and right. Roll it out into a rectangle. Trim both ends. When rolling, roll from the middle to both ends. Do not roll back and forth.
Step8:Lift the top left and fold right to a quarter. Lift the right top and fold left to three quarters. The ends meet.
Step9:Fold in half along the center. Complete the first four fold fold fold. Wrap the wrap and refrigerate for 15 to 20 minutes.
Step10:Take it out of the refrigerator. Repeat the previous process. Complete the second fold. Wrap the plastic wrap and refrigerate for 15 to 20 minutes.
Step11:Take out the dough again. Roll it up and down to 25cm long. A thick piece 16 cm wide. Trim the edges on both sides. be careful. This size is 450 toast. If you open the two together, the length will remain the same and the width will be widened.
Step12:Cut to width Two point five About cm. Six in all. Open the pastry face up. Press gently.
Step13:Take three braids and record the video happily. Forget to take pictures. Excuse me.
Step14:Fold the braid in half and close it at the bottom. Put it in the toast box. Fermentation. The temperature shall not exceed 28 ℃. Ferment until the toast box is 9% full.
Step15:After fermentation, coat the surface with egg liquid and sprinkle with almond slices. Oven
Step16:
Cooking tips:1. The butter flakes should be softened to be slightly bent before they can be wrapped into the dough. 2. If the butter is broken, don't worry. Spread your hands on the dough. Warm your hands to cover the butter. Wait for the butter to soften a little. Then continue rolling. 3. Frozen dough edge will be relatively hard. Do not roll violently. Cracks will appear. Make it warm a little and then roll it out. 4. During the whole process of opening and crisp, do not use too much force. The force should be even. 5. Low temperature fermentation. The temperature should not exceed 28 degrees. Otherwise, the butter will melt. It is not recommended to turn on the fermentation function of the oven. After putting it in the oven, put a cup of warm water. 6. The time of low temperature fermentation is long. It is not available to judge the degree of fermentation. It depends on the state of dough. 7. The temperature of the oven should be adjusted according to the temper of the oven. 8. The amount of water in the formula should be increased or decreased according to the water absorption of the flour. It is recommended to keep 10 ml. do not add it all at once. There are skills in making delicious dishes
