Danish toast

By VicentaLakin

Danish toast

Recipe Recommendations

  • high powder 375 grams
  • low powder 125 grams
  • sugar 50 grams
  • yeast 8 grams
  • salt 6 grams
  • milk powder 25 grams
  • egg liquid 30 grams
  • light cream 35 grams
  • water 190 grams
  • butter 40 grams
  • Wrap in butter 200 grams
  • almond slices 20 grams

Steps for Danish toast

  • 1
    In addition to butter, materials are rolled in groups, which are added to the butter and amplified. The surface is covered with oil paper or film. It's frozen in the fridge for 20 minutes
  • 2
    Pick up the oil paper and wrap the butter in a rectangle with a stick and put it in a freezer for use
  • 3
    Take out the frozen noodles, grow the squares, wrap the butter sheets in length. Pink
  • 4
    Pack it with butter. Tighten both heads
  • 5
    Because the noodles are frozen, the butter is frozen, the direct lids are easily disequilibrium, with the cane, the vertical pressure, not too hard, or the butter will be crushed
  • 6
    We'll grow the squalls with butter and cut off the sides without the butter
  • 7
    One fifth to the right and three fifths to the left
  • 8
    Then we'll fold along the center, finish the first fold, and put it in the fridge for 20 minutes
  • 9
    Once removed, the opening is down, following the above method, fold again, fold it up, and then put it in the freezer for 20 minutes, so we've completed two folds of 40%
  • 10
    It's too long
  • 11
    If you do two 450 grams of toast in 18 pieces
  • 12
    Sliced strips, layered face up, press, three in groups, made of braids
  • 13
    Don't worry about it. When you're done, you'll have two heads down
  • 14
    450 grams of fermentation box, fermented up to eight cents, fermented temperature not exceeding 30 degrees, and high temperatures cause the intubation of butter Drop it
  • 15
    On the surface, brush the egg fluids with some apricot chips, 200 degrees, 180 degrees, 30 minutes. Paper
  • 16
    It's delicious

    • Danish toast Make Tips

    The amount in the formula can be two 450 grammes of toast 2. It is best to be pieced in about a centimetre thick, not to be too thin to ferment at a temperature not exceeding 30 degrees, so that the fermentation time is longer and patient. If you want it to be softer, you can add 20 per cent of the Polish 4.4。

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