The cranberry Danish bag
By VicentaLakin
Danish bread is very hot in bread because of the amount of butter it takes to make this type of bread, so it's used to make cranberry berry so that the acidity of cranberry can lighten some Danish bread greasy, the skin is so thin, it's so hard to eat, there's no guilt:
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Steps for The cranberry Danish bag
1
The cranberry is pre-bulleted and then watered
2
Butter wrapped in paper, crushed into thin diamonds and placed the refrigerator in cold storage
3
Throw high powder, low powder, sugar, salt, yeast, water, butter in the main material into the bakery and mix it into an extended phase
4
Pack the noodles into squares and freeze them in the fridge for 30 minutes
5
In 30 minutes, you'll be able to take out the crumbs and put frozen butter in the middle of the noodles
6
Wrap the face with butter and wrap it up
7
♪ Growing the noodles ♪
8
Three more layers
9
Put the freezer in the freezer. 7-9 steps repeat three times
10
After three times, take out the noodle into squares
11
Cut open in the middle of the face, become two pieces of equivalent and coat one of them with a surface egg fluid
12
Put cranberry on the face cream
13
Cover the other side
14
Slice the face into an equal long strip, cut it in the middle, and don't cut it completely
15
I'm going to cut through the middle of each face
16
The dry noodles are in the oven, fermented in the warm and wet
17
When fermented twice as big, he put on a surface egg fluid and sent it to a 180-degree oven. Medium
18
In 20 minutes, out