the Danish
By DinaGoodwin
I haven't done baking for many days, so I said with itching, heh, I have always wanted to try this Danish roll made of thousand-layer meringue. In fact, as long as the thousand-layer meringue is cooked well, it will be 80% completed. After that, I can have any form you like. You can add raisins, chocolate, meat floss, cream, etc. Hehe, today I will talk about this snack. It's the first time I made it, but it has shortcomings. I hope everyone will forgive me a lot.
Recipe Recommendations
Steps for the Danish
1
Mix the flour with sugar and salt, place 40 grams of butter at room temperature to soften it, and add to the flour.2
Pour in water and knead into dough. Don't pour all the water in one go, but add it as appropriate according to the hardness of the dough.3
Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes.4
Cut 180 grams of wrapped butter into small pieces, place them in a crisper bag and line them up.5
Use a rolling pin to press the butter into a large, uniform thin sheet. At this time, the butter will soften slightly and place it in the refrigerator until hardened again.6
Take out the relaxed dough, apply a thin layer of anti-stick powder on the table, place the dough on the chopping board, and roll it into a rectangle, about three times the width of the butter slices and slightly wider than the length of the butter slices.7
Remove the butter slices that have been hardened in cold storage and tear off the preservation bag.8
Place the butter slices in the center of the rectangle. Turn one end of the dough sheet toward the center and cover it on the butter slices. Put the other end of the dough sheet over too.9
This wraps the butter slices in the dough sheet.10
Squeeze one end of the dough sheet to death, move your hand along one end of the dough sheet, close to the dough sheet to the other end, and drive out the bubbles in the dough sheet from the other end to avoid wrapping the bubbles in the dough sheet11
When you move your hand to the other end, crush the other end to death.12
Rotate the dough 90 degrees. Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle.13
Fold one end of the dough towards the center. Fold the other end of the dough toward the center. Then fold the folded dough in half. This completed the 40% discount for the first round14
Wrap the four-folded dough sheet, wrap it with plastic wrap, and place it in the refrigerator to chill and relax for about 20 minutes.15
Take out the relaxed dough sheet, repeat steps 16-21, and proceed to step 13 for two rounds. There will be a total of 3 rounds of 40% discount.16
In this way, a complete piece of thousand-layer meringue is finished, and you can make any shape you want to make ~~~ If you are not afraid of the trouble, this snack is still worth trying ~