Danish Round Bread
By VicentaLakin
This is also a form of bread, made in the pasta, as in the general Danish bread, with a slight difference in the shape of the rear, a stride of bread, and a desire for the annual wheel of trees。
Recipe Recommendations
- high-gluten flour 170g
- low-gluten flour 30g
- white granulated sugar 50g
- qingshui 70g
- butter 20g
- Wrap in butter 70g
- milk powder 12g
- eggs 40g
- salt 3g
- yeast 5g
Steps for Danish Round Bread
1
Prepare the material for bread, wrap it in butter and not in pasta。
2
Scrambled in the butter room, softened and filled with fresh bags, sprouts, squares, freezers。
3
Put bread in a big pot。
4
Smash even to dry powder。
5
Move to start and face on a silica pad, and make smooth noodles, so that the siphons are sprained, without rubbing into an extended state。
6
Put the dough in the tub, cover it with a film, and put it in the upper freezer for eight hours with low temperature fermentation。
7
The fermented noodles have become 2-2.5 times the size。
8
The fermented pasta is ventilated and then the pasta is condensed into large pieces, approximately three times the size of the butter。
9
Turn the left side of the face, then the right side
10
A 15-minute freeze in the fridge. Repeat step 8-10, total, 3 operations。
11
Good lasagna. Last time out, the squares grow。
12
Cut the long strips with a knife on the long side of the face。
13
Take out a long strip from a roll and put it in a paper cup tray. As shown, the finished product is mid-high year-round bread。
14
The bread would be relatively flat and fat。
15
Good bread embryos, sent to oven selection, fermentation for 20 minutes. A full egg fluid is then painted and the choice is 165 degrees and 20-25 minutes of roasting。
16
Out of the oven, cool, and then the layer is soft。
17
Completed Chart
18
Completed ChartDanish Round Bread Make Tips
You can sprinkle coarse sugar when rolling up the bread; it will turn out better. I didn't have any, so I didn't add it.