Danish mini-bread

By VicentaLakin

Danish mini-bread

Recipe Recommendations

  • high-gluten flour 200 grams
  • white granulated sugar 40 grams
  • water 90 grams
  • eggs 40 grams
  • yeast 3 grams
  • butter 20 grams
  • Wrap in butter 70 grams
  • salt 2 grams

Steps for Danish mini-bread

  • 1
    Water, melted butter, sugar, salt, high-coated powder, yeasts added 20 minutes to the inside and face of the bread-crum and fermented room at 25 degrees for another hour。
  • 2
    Soften it with butter and put it in a bag
  • 3
    Put it in a square with a stick
  • 4
    The fermented noodles
  • 5
    It's 10 minutes in the air
  • 6
    The noodles grow into squares
  • 7
    Butter out in the middle
  • 8
    Both sides fold into butter
  • 9
    Three folds of step 8.9 are repeated 20 minutes after the cooling of the refrigerator with a cane open and folded。
  • 10
    After the last swirling, cut about two centimeters from the long edge
  • 11
    Scratch a little bit of the egg on the end of a roll and put the mold up
  • 12
    It's about five centimeters at the bottom of 12 centimeters. Form
  • 13
    Take a cut at the bottom
  • 14
    It's like a scroll
  • 15
    And lastly, a little bit of egg fluid
  • 16
    All right. The 25-degree fermentation of the membrane chamber is about 40 minutes。
  • 17
    The fermented fermented cheesy pasta brushes a thin layer of egg fluid
  • 18
    A small amount of coarse sugar is spilled into the middle of the oven for 10-12 minutes。
  • 19
    The year-round swirling of egg fluids is baked in the oven with coarse sugar。
  • 20
    The baked bread
  • 21
    Baking nice minis。

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