Danish "kosun" is a basic skill necessary for friends who practice baking. My first baking started with "kosun", and later gradually moved towards my favorite baking path.
Koson may seem simple, but it requires strict temperature and humidity during the production process and the layering after baking. Only by meeting these requirements can you pass, otherwise you cannot be called a qualified baking enthusiast.
Today, Da Chao Shao Wen Gu made three "Kosong" models that he hasn't made for a long time. Since he hasn't made them for a long time, he feels unfamiliar, and flaws will inevitably appear. I hope that enthusiastic friends will provide guidance and order one or two on demand!
Koson Apple Denmark
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 150 grams
- light cream 15 grams+20 grams
- fresh milk 120 grams
- butter appropriate amount
- ice water 100 grams
- Apple 一个260 grams
- dry yeast 5 grams
- salt 6 grams
- fine sugar 35 grams
- vegetable oil appropriate amount
- corn starch 1 teaspoon
- honey 1 tablespoon
- maltose 1 tablespoon
- milk fragrance
- baking
- several hours
- ordinary
Steps for Koson Apple Denmark
1
Mix all dry powder ingredients well.
2
Add cream milk and ice water and mix to form a dough.
3
Chop the butter and knead it into the dough until the oil and surface are fully blended, then wrap the dough in plastic wrap and simmer at low temperature for 40 minutes.
4
During this period, the filling is made and the apples are peeled.
5
Cut the peeled apple into bits.
6
Put a little vegetable oil in the pan and heat it, add the light cream and stir.
7
After the oil is boiled, pour in the apple kernels, stir and cook for 5 minutes.
8
Add 1 tablespoon of maltose and stir.
9
Add another tablespoon of honey and stir, then squeeze in fresh lemon juice.
10
Cook the apple kernels over medium heat until slightly transparent.
11
Thrust with a little water starch.12
After a little gelatinization, you can serve the pot.
13
Allow the apple filling to cool and set aside.
14
Wrap in oil and place it in a fresh-keeping bag, and beat it into slices with a rolling pin.
15
Roll out the beaten butter into 8 mm thick rectangular slices with a rolling pin and place them in the refrigerator for 15 minutes.
16
Remove the low-temperature fermented dough and roll it out with a rolling pin.
17
Roll out the dough sheet to 3 times the size of the butter sheet.
18
Then place the butter slices in the middle of the dough sheet and fold them left and right to wrap the butter.
19
Turn over the buttered dough.
20
Use a rolling pin to evenly arrange and press the dough sheet to extend and expand.
21
Then use a rolling pin to roll it evenly and fold it left and right. According to this method, roll it three times and stack it three times, then put it in the refrigerator to relax at low temperature for 30 minutes, and repeat the operation three times. This is the production process of the "three-stack method".
22
Use a brush to clean the dry dough on the dough sheet every time you fold it.
23
Roll out the dough sheet with a rolling pin for the last time and roll it into a rectangular piece 4 mm thick.
24
Then use a sharp sharp knife to cut the dough into triangles, and not press cut.
25
Use a toothpick to poke the hot dog and sausage plate so that it does not burst when baking.
26
The size of the triangular dough sheet is 18 cm long and 10 cm wide.
27
..
28
Use a knife to cut a 2 cm long cut.
29
Then, place the hot dog sausage on the wide end of the dough sheet.
30
Roll it up with your hands.
31
The second variety,"Apple Denmark", was made and the dough pieces were cut into square pieces 10 cm square.
32
Use a small blade for trenching to cut through the corners of the dough sheet at 90 degrees, leaving the other diagonal to connect.
33
Use a brush dipped in clear water to brush around the dough sheet, then fold the cut dough sheet left and right and stick it firmly.
34
Finally, place the prepared bread blanks neatly into a baking sheet.
35
Use a furnace temperature of 30 - 35 degrees for the final fermentation. When fermenting the blanks, place a plate of hot water under the baking plate to maintain a certain humidity. The furnace temperature must not be too high, otherwise the oil will melt.
36
During the fermentation of the billet, a second batch of kosun can be made in this way.
37
This croissant is pure in flavor. It does not add any stuffing. It also cuts a 2-cm incision at the bottom of the triangular dough.
38
Then roll it up one by one.
39
Make the rest of the dough to make a crispy roll-shaped bread. Don't waste it.
40
Add twice as much water to the egg liquid used for application and stir well. There is no need to use thick egg liquid.
41
After the bread blank is finally fermented, apply the egg liquid. When applying the egg liquid, the brush must not touch the cutting edge, otherwise the layers will be gone.
42
After applying the egg liquid, bake it over high and low heat at 190 degrees for about 15 minutes to evenly color.
43
The first batch of hot dog croissant and Danish apple bread has been baked.
44
...
45
The last batch of baking is in progress.
46
Keep the furnace temperature at 190 degrees and bake for 15 minutes.