Danish horns

Recipe Recommendations

• high-gluten flour 400g
• water
• yeast 10g
• fine sugar 55g
• flaked Danish oil 250g
• low-gluten flour 100g
• salt 10g
• milk powder 15g
• butter 25g
• eggs half a

• sweetening
• baking
• an hour
• ordinary

Steps for Danish horns

1

1. 1-min slow mixing of flour, powdered milk, salt, sugar, yeast, pouring into the mixer vessel

2

Add water and butter together to the mixer vessel at a slow pace to dry powder

3

3. Change to fast, stir up to a slightly smooth (extension phase) stop the machine and remove it

4

(d) flashing of the noodles to 10 centimetres, crushing them into 2 cm thick sheets, coating of oil, covering of the film, freezing of 30 centimetres or freezing of 1h

5

5. Expropriation of the noodles, distillation and inclusion of oils (30-40 per cent of the volume)

6

6. open with a thickness of 0.5 cm and a width ratio of 2:1 or 3:2, folding of one end to 2/3 and folding of the other end by 1/3 (twice)

7

7. repeat two previous step operations (if room temperature is above 20 degrees, each folding face can be placed at 10min in a refrigerated pine) (thirty or three times)

8

8. opens the face of the noodles with a thickness of 0.3-0.4 cm, cuts to a contours triangle of 9 cm wide and 18-20 cm high, starting with a wide head, with a tip in the centre of the face of the face, closing down and opening the oven

9

9. in the end, the depp oven is fermented to approximately 1.5 h by the remaining temperature of the oven and the egg brush is removed

10

10. to make the depp oven hot, 190 degrees lower and lower, to bake 15min, and out of the oven

Recipe Categories

• baking Recipes