Danish Circle
I think Chinese food can still be sold. Whenever I hear of zero-failure baking, I get scared. This time, I die in the dough. It's a tragedy. This is the finished product after many failures. Everyone patted. If anyone has a great way to hair, let me know.
Recipe Recommendations
- high-gluten flour 170g
- low-gluten flour 30g
- olive oil 10ml
- butter 10g
- eggs 1只 40g
- salt 5g
- baking powder 8g
- fine sugar 50g
- milk powder 10g
- milk 90g
- dried cranberries 20g
- sweetening
- baking
- several hours
- ordinary
Steps for Danish Circle
1
1 bag of milk, bring to a boil, and let warm.
2
Sift the high flour and low flour, add salt, sugar, and milk powder, stir well, set aside.
3
Dissolve the yeast with milk into yeast water. Pay attention to the milk not to be too hot. Please follow the yeast instructions.
4
Knead the dough materials except butter and olive oil into a dough, then add butter and olive oil, and continue kneading until the film can be pulled out. Then stretch the dough to twice the size.
5
Kneak the dough again, vent the air, knead the fat dough to small size, and place it in the refrigerator for 25 minutes.
6
Roll out the dough that has been awakened for the first time into thick rectangular slices.
7
Add 50g of butter wrapped in it, leaving margins on all sides, preferably leaving more to prevent butter from leaking out.
8
After folding in half, wrap the butter in the dough.
9
Tighten the seal tightly, roll it out appropriately, and flush down the pressure mouth.
10
After folding into three-fold folds, place in the refrigerator to wake up for 25 minutes.
11
After wakeup, take it out, turn it 90 degrees, crease it lengthwise, roll it out, fold it twice, and place it in the refrigerator for wakeup for 25 minutes.
12
After 25 minutes, do the same as step 11, fold it in three, wrap it in plastic wrap, and place it in the refrigerator to refrigerate and waken overnight.
13
Soak the dried cranberries in red wine until soft.
14
Cut Danish dough into equal parts and set aside.
15
Roll the dough into thick slices 0.5cm thick. Sprinkle appropriate amount of flour on the dough and chopping board when rolling to prevent the dough from sticking, cracking, and butter leakage.
16
After rolling, use a brush to sweep off excess flour.
17
Brush a little egg yolk on the dough, drain the soft cranberries, and spread them on the dough.
18
Roll into dough roll and brush egg yolk solution on the seal.
19
Cut into thick slices, and wake up again at 30 degrees C and some humidity until twice the size. You can put a bowl of boiling water in the oven to create a wake effect. After spreading, brush the outer layer with egg liquid and place it on a baking sheet covered with tinfoil and brushed with oil.
20
In an oven with no temperature setting, bake for 5 minutes, then remove, cool slightly and bake for another 5 minutes. If you are not satisfied, add another 2 minutes. Bake at 200 degrees for 12 minutes.