Due to their geographical location, the Nordic countries have relatively low average annual temperatures and a very cold winter climate. As a result, people living there consume much more calories in their diet than in France and Italy.
Due to the high calories, I rarely cook the food there. It's winter now, so you might as well try to make a common toast bread in Denmark and present it to everyone, so that friends can understand the calories contained in these breads and have a choice when purchasing.
Because the big fried spoon is a trial, haha! Maybe it might go wrong! Please forgive me for doing this, and don't follow my prescription, haha!
Danish toast
By ElmoreHuel
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 100 grams
- soup seed 100 grams
- dry yeast grams
- milk powder 20 grams
- fine sugar 40 grams
- salt 4 grams
- whole egg 50 grams
- butter 35 grams
- ice water appropriate amount
- Wrap in butter appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Danish toast
1
All ingredients.
2
Basic dough making: Add high-gluten flour, low-gluten flour, soup seeds, dry yeast, milk powder, sugar, salt, eggs and other materials, add appropriate amount of ice water and make dough.
3
.......
4
Add 35 grams of butter chopped into the dough and continue kneading.
5
Until the dough is smooth, place in the refrigerator and refrigerate for 15 minutes (the dough should be soft and soft, just about the same as the dough used by northerners to make dumplings. If it is too soft, add less ice water or no ice water).
6
Remove the dough that has been relaxed for 15 minutes after refrigeration and roll it into a rectangular dough with a rolling pin.
7
Roll out 100 grams of butter used as crispy in a crispy bag into rectangular slices.
8
Place it in the middle of the dough sheet and the size is the dough sheet.
9
Fold it three times in total, rolling it out each time before folding it for the second time.
10
........
11
After the three-fold method, fold the dough into a 2-cm square dough and relax for 30 minutes.
12
Roll the relaxed square dough with a rolling pin into a dough sheet about 0.4 to 0.5 cm thick for later use. At this point, the basic dough of Danish bread is complete, and the next step is to make bread. If you don't do it for the time being, you can wrap it in plastic wrap and place it in the refrigerator and then do it another day.
13
Bread making: Remove the dough and relax for 30 minutes, and roll it into a rectangular sheet with a rolling pin.
14
Use a knife to cut the dough sheet evenly into 3 equal parts, each piece should be uniform in width and length.
15
Take out a piece of dough and cut it three times with a knife. Don't cut the top so that one end of the three pieces can be connected to the knife. Then interleave the three dough pieces into braids.
16
After knitting, fold the ends of the braid neatly towards the bottom.
17
Put it into a toast mold, and use the same method to make two braids and arrange them in the mold.
18
Make three in total, and sprinkle almond slices on top.
19
Then sprinkle with almond slices on top.
20
.....
21
Start basic fermentation.
22
When the bread blank in the mold is twice to two and a half times long, it can be coated with egg liquid and baked in the oven.
23
Preheat the furnace temperature at 200 degrees for 5 minutes, then adjust the upper and lower heat to 170 degrees, place the mold in and bake for about 35 minutes.