Weight: about 6-7.
Materials?
Dough material
High gluten flour160g
40 grams of low-gluten flour
20 grams of sugar
3.5 grams of salt
Milk powder10g
Yeast 4 g
20 grams of egg liquid
Milk or water100g (self-adjusted according to different water absorbances of various flours)
Butter10g
Small amount of cocoa powder
Wrap in butter
Butter100g
incrustation
Appropriate amount of almond slices
Appropriate amount of chocolate beans
ingredients
Appropriate amount of egg white (brush surface)
How to make chocolate Danish almond crisp?
Put the materials other than butter in the dough into the mixing barrel (powder first, then liquid), set the chef's machine 1-2 for 3-5 minutes until the dough is agglomerated, and then add it to 4-5 kneading 10 minute. In the kneading stage of PS:1-2, adjust the amount of water according to the water absorption of each flour, so as to form dough, instead of sticking to the bottom in large pieces, which means there is more water. Dry powder means that there is less water, so you can adjust it yourself.
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Medium-high speed gear is a gear that can throw dough out to form gluten.
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Thick films can also be produced at one stage.
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Add butter until the crack is slightly rough. If it is cold, you can put it in the microwave oven in advance until it softens.
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Add butter into the mixing barrel, and divide the dough into pieces and add them into the barrel. This increases the contact surface between the dough and the butter, making it easier to knead the butter into the dough.
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Turn on 1-2 and knead for 3-5 minutes until the dough is basically agglomerated.
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Turn on the 4-5 gear and knead for seven or eight minutes, so that the dough can be thrown out, so as to form gluten. Look at the dough every 3 minutes or so.
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Smooth out the film until the edge of the crack. Conventional bread is not so demanding on film and crack, and it doesn't matter if there is a slight crack.
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Divide the dough: divide about 40 grams of dough, then add a little cocoa powder and knead it evenly.
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Add cocoa powder into 40 grams of dough, knead it evenly, then put the large and small noodles into fresh-keeping bags and freeze them in the freezer for 30-60 minutes.
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Use the freezing time to put the weighed butter on oiled paper and roll it into a rectangle of about 15* 17 cm (I use salt-free butter from ordinary animals, and it is better to use flaky butter special for shortening, which should be better, I have never used it).
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Take out the dough. I made it twice as much. Before crisp, the hardness of dough and butter should be almost the same, which is convenient for the butter to roll out later.
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Crisping process: roll out the dough, which is twice the size of butter and about19 * 33cm.
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Put butter on the dough.
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Pinch the interface as shown in the figure.
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Roll the dough sheet along the hem.
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At the distance of one side 1/8 and the other side 6/8, fold the two sides in half, fold them again after folding, and fold them in four layers to complete the first three folds.
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Continue to roll the dough piece along the hem and roll it long to complete the second three-fold.
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Take out the frozen cocoa dough, roll it into a piece about the size of the white dough surface, and cover it. Refrigerate in the refrigerator for 30-60 minutes.
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Take out the dough and roll it along the hem. The dough is about 19*37 cm.
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Cut off the uneven patches around with a knife, and the final patch is about17 * 35cm.
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Divided into 6-7 rectangles.
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Make a cut in the middle of the rectangle.
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Insert the wide side into the incision and turn it for 2-3 times.
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Finished bread embryo. Don't throw the extra scraps, put them in the oven and bake them together. It's also bread. Roll up the rest in the same way. Put it into a fermentation box at about 30 degrees for fermentation 1- 1.5 hours, take it out and preheat the oven. Judgment method: gently press on the dough, slow rebound means that the fermentation is good, and rapid rebound means that it needs to be continued.
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After fermentation, preheat the oven, brush the surface with egg white, sprinkle with chocolate beans and almond slices. Bake in the middle layer for about 20 minutes at the upper fire 170 degrees and the lower fire 180 degrees. Set the temperature according to your own oven.
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Out of the oven
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compilations
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Sectional view
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You can draw wires.
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Tips
1. The amount of water is egg white+milk or water, which is about 60-70% of flour (flour, milk powder), and it can be adjusted according to the different water absorption of each flour. My flour is about 65%, and it is easy to get out of the film when there is enough water. The bread dough is soft and slightly sticky.
2. The first fermentation is preferably about 28 degrees, and the second fermentation is preferably not more than 38 degrees.
3. Pay attention to the surface temperature. If the surface temperature is too high, it is easy to send it, which will affect the finished product later. I'd rather have a lower temperature and a little more time. The second hair is over, and it will retract when it enters the oven.
4. Method of judging whether a fermentation is completed or not: poke a hole in the dough with some flour. If the hole retracts quickly, it means to continue fermentation; If it collapses, it means it has been sent. The hole does not retract quickly or does not retract, indicating that fermentation is complete. The other is to gently press on the dough. If it rebounds slowly, the fermentation is complete.
5. Method of judging whether the secondary fermentation is completed or not: press the dough gently, if it rebounds quickly, it means that fermentation needs to be continued, and if it rebounds slowly, it means that fermentation is completed.
6. Bread tastes the best the next day, so try to finish it within three days, and the taste will get worse after a long time. If you can't finish eating, freeze it, not refrigerate it. Just take it out and bake it in the oven before eating.
7. Crispy bread is best made at room temperature of about 20 degrees. Too high or too low temperature will affect the state of butter and finally affect the finished product structure.