Here, I want to explain that Danish horns are different from those seen in various baking shops in China. Most of them are French horn sold in China, and only cakes are used. Personally, I don't think they like it very much. One is high calories, and the other is no satiety.
The recipe of Danish horn I want to share comes from the classic Danish cookbook series Caroline's Kitchen, which divides the production of Danish horn into two parts:
1. Inner layer
2. The outer layer is made of cakes.
Let's talk about 1 materials and practices needed:
50g butter
Two glasses of milk.
1.5 cup original yogurt
25g yeast
2.5 teaspoons of salt
2 teaspoons of sugar
800 grams of high gluten flour
Heat the milk to warm, add yeast, and then add all the ingredients to the prepared noodles. When the hair is honeycomb, divide the whole face into two parts, one of which is rolled into a circle with a diameter of about 40cm for later use.
Materials required for the outer layer:
275g cake
An egg.
Roll the pastry into a circle as big as 1, put 1 on the pastry, cut it into 12 triangles, put chocolate on the edge and roll it down. Beat the eggs, and use a brush to coat the outer layer of the rolled horn with a layer of egg liquid. Put it in a baking tray and wait 15 to 20 minutes.
Preheat the oven to 200℃, add the horn after heating. 15 to 20 minutes is enough.
1 The remaining half can be made into buns or directly rolled into a big circle, cut into 12 triangles, and put chocolate in it without cakes. Personally, I like dark chocolate with cocoa content above 72%.