Tuna Denmark
By VicentaLakin
Recipe Recommendations
- high powder 400 grams
- low powder 100 grams
- yeast 8 grams
- sugar 50 grams
- milk powder 15 grams
- water 280 grams
- butter 50 grams
- flaked butter 290 grams
- salt 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Tuna Denmark
1
Materials other than swirling butter can be entered in a bakery and face for about 20 minutes at a time into a smooth pasta without basic fermentation。
2
Living in a smooth pasta, divided into an average of two, would be more operational, spread into a freezer for 30 minutes, or stay in the freezer for the night, and unfrozen the next day along with a piece of butter to almost rigid and re-operate。
3
Butter unfrozen slightly softened, and I split it into two pieces, 100 grams of butter each, flour on the panel, and a square of the right size。
4
Pack up the butter。
5
Wrap it up and grow the square。
6
Once you've finished the film, you'll get three triple discounts。
7
It is made of approximately 4 mm thick flour, which can be rolled up and frozen at once。
8
Cut about 10 centimeters of square。
9
Take a look at the middle, for example。
10
Crosses like a figure, fermenting twice as big。
11
Brush the egg fluid, then put it in a tuna can, and we'll have to dry it。
12
Samasura, squeeze the salad sauce。
13
The oven is 190 degrees preheat and is roasted in the oven for about 20 minutes。
14
To the golden yellow is fine。