Chocolate Danish
By VicentaLakin
Danish soufflés with a lot of butter, wrapped in chocolate, screech skin, with the smell of chocolate, and a big appetite
Recipe Recommendations
- high-gluten flour 200g
- yeast powder 2g
- water 120g
- salt 2g
- sugar 16g
- butter 16g
- eggs 10g
- bitter chocolate 50g
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate Danish
1
quantification material: the mixer knife is installed at the bottom of the bread drum and the exact amount is measured by electronic scales. you can't rub your face without a mixer, so it's important to get the mixer installed. (preparing in advance: wrapping up the butter paper for the soothing skin, crushing the square of 12 cm, 12 cm wide, and sending that back to the fridge)
2
Release: Add materials according to the order of flour, salt, sugar, butter, eggs。
3
Water: Once all other materials are put in, then water is added
4
add yeast powder: add a good measure of yeast powder from the yeast input mouth. place all materials in the bread drums, select the "fatmeal function", press the start button, and ferment the face. at the end of the procedure, the face group was taken out of the square of 18 cm, 18 cm wide, and a little flour was spilled. in order to prevent wind drying, it is necessary to cover it with a membrane and put it in a freezer for 20 minutes。
5
Soccer production method: butter will be made for the soccer, with light and soft on the sheet of oil。
6
2 with a crutches and a square of 18 cm wide and then butter to the skin, as shown. move
7
Turn the four corners of the skin and wrap it in butter
8
4 uses the scepter to hold it down and prevent butter from leaking
9
5 with a cane up and down and around
10
the six-faced faces are piling up again and again
11
7 covered with film to prevent wind drying. 20 minutes in the fridge
12
The skin of the freezer is re-emerged in squares, three folds and then cooled in the fridge for 20 minutes. And then we'll take it out again, and we'll fold it in the fridge for 20 minutes
13
form: remove the skin from the refrigerator, grow 26 cm in a rectangular size of 21 cm wide and cut off 5 mm on each side. to grow a rectangular of 5 cm and 20 cm wide。
14
2 chocolate 5g rolls on the edge and then 5g chocolate rolls on one layer until they are finished. after the roll, the excuse is below the bread
15
Three scratches with a small knife, allowing chocolate to show. Put the five baked breads on a board with oilpapers and put them in the oven at a temperature of 35°C and fermentation for 30 minutes
16
Four steps to form one edge, which can be easily rubbed together and baked together in the oven to avoid waste
17
The shape of Danish soufflé is fermented for 30 minutes, with egg fluid on the surface, then the oven temperature is set at 200°C, and the preheat is ready for baking for 15 minutes。Chocolate Danish Make Tips
If there is no automatic yeast dispenser, use a spoon to make a well in the center of the flour and place the yeast powder inside. Be careful not to let other ingredients come into direct contact with the yeast powder. This article is excerpted from Kazuya Ogiyama's *Handmade Bread by Kazuya Ogiyama 2*, authorized by Phoenix Hanzhang Books; reprint strictly prohibited.