Tore Danish toast

1

Prepare a variety of food items, salt-free butter cut into small blocks and softened under room temperature。

2

All foods, except butter, are then poured into the cooking machine ' s mixing drums, with initial plastering (no direct contact with sugar salt)。

3

Keep rubbing on the face, rubbing the face to the sprain, pulling out the thick film。

4

Add softened butter and keep rubbing。

5

While the cook's machine rubbed its face, the sheet butter was placed in the middle of the two pieces of paper, in a single rectangular form and placed in the freezer。

6

It's been smooth and delicate by rubbing the noodles to the point where they fully absorb butter。

7

Cut a piece of noodles, pull around with your hand and stretch out a flat film, i.e., in a fully extended state (do not scratch the dough with your hand, so as not to rip the band)。

8

(b) Placing the skin of the lumber in a square thickness, covering the skin film into the freezer for one hour (the temperature of the centre and edge of the mosaic after the lumber has been levelled is consistent and, in the case of a mosaic, the centre temperature is higher than the edge)。

9

Frozen noodles are removed, tumbled to twice the size of butter chips, put butter chips in the middle, and the face on both sides folds in the middle and sews in the middle。

10

rotate the face of the face 90 degrees and turn the face in the direction of the seam into a thick piece of 0.5 cm (scroll back and forth at the middle of the pressure interface and then move the whole piece from the beginning to the end). a hammer should be used to equalise the pressure so that the butter clips can be evenly distributed。

11

The face is divided into three equal parts, and the left and the left are folded in the middle。

12

This is the first 30% discount。

13

Cover the first three-quarters of the film and freeze it in the fridge for 20 minutes。

14

Take out the face, rotate 90 degrees, re-emerge the square shape。

15

Repeat the second triple discount。

16

Covering the film, refilling the freezer for 20 minutes, then completing the third 30% discount。

17

The third triangulation was removed from the fridge, tumbled into pieces about 1 cm thick and cut open from the middle (HelloKitty's slightly larger than the gold beam, divided into 6:4)。

18

Cut one of them out of six fingers。

19

Put your face up and the top together。

20

It's done by three braids。

21

Squeeze both ends and roll up, and put two into square toast boxes。

22

Put it in the lower middle of the oven, set up at 28 degrees and fermenting for about 90 to 100 minutes (the temperature of fermentation may not exceed 30 degrees to avoid the melting of butter)。

23

It is fermented to nine points full, with a small amount of yolk on the surface (a little bit of water modulation)。

24

Put it in the middle of the oven to 170 degrees and bake it for about 25 minutes. Time and temperature are to be adjusted to the actual furnace temperature of different ovens, and if the top expands too close to the upper tube, the tin paper may be appropriately added。

25

Take it out of the oven when it's done。

26

Just hang out while it's hot。

1. Scattered butter shall be sufficient with ordinary salt-free butter, rather than fermented butter with too low a melting point. And make sure that the temperatures of butter and flour are low enough before they are wrapped in them, otherwise there will be no nice layers of butter that can melt into them. 2. I am using a finely well-sized amount of gold-like bread, which, if used in other brands, is to ensure that it is adequate, in addition to fully hydrated, with a proper quantity of water, which is more full and stretching. Over- or under-hydrate can affect the stability of the cuisine and the organization of the finished product. 3. I used three discounts, which I could also use as a discount. Before each freeze, the face is rotated to 90 degrees, and the opening of the last fold parallels the direction of the tip. 4. The final awakening process is longer than the normal sweet bread, usually in the range of 90 - 110 minutes. If butter comes out of the waking process, it means that the fermentation temperature is too high and the finished product is mixed. The awakening time is sufficient, and if the awakening is insufficient, the structure is too tight and the expansion is not sufficient; if the awakening is excessive, the structure is too loose, there is a collapse and a contraction。