Danish braid bread
By VicentaLakin
The Danish braid bread was used for the Danish pasta, and her skin was fragrance, soft inside and very popular。
Recipe Recommendations
- high powder 340 grams
- milk powder 30 grams
- eggs one
- salt 6 grams
- water 180 grams
- low powder 60 grams
- white sugar 40 grams
- butter 30 grams
- baking powder 6 grams
- Wrap in butter 160 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for Danish braid bread
1
The Danish pasta is made, and materials other than butter are placed in the bakery in the order of water, eggs, salt, high powder, low powder, milk powder, sugar and yeast。
2
After a face rub, 30 grams of butter were put into it and the face rub was continued。
3
Flour slid to smooth and removed, and fermented in the chamber temperature in the noodle basin。
4
When the noodles were twice as big, the right hand put a hole in the middle of the face, and the surroundings did not collapse, indicating that it was fermented。
5
Put it in the freezer for an hour with a hand-pressed noodle exhaust
6
They shall be covered in butter, and shall be put into a bag, and shall be made of thin。
7
When the frozen noodles are removed, they become three times the size of butter chips。
8
Turn both sides of the face to the middle。
9
Rotate the face 90 degrees and re-open the face and fold it for the second time。
10
a third coupling of 8 or 9 is repeated, with the danish pasta swirling into a thin film of 0.4 cm, so that the danish pasta is completed。
11
cut the noodles into three cm long strips。
12
Make three strips into braids。
13
The coated braids were placed in the bread moulds, with a red film and a second awakening of 60 minutes。
14
When you wake up, brush the egg fluid evenly, enter the oven, 180 degrees, 25 minutes, that's all。