Danish bread, another kind of crispy bread. I personally think that croissants and Danish bread are more difficult than puff pastry. Although the number of folds may not be as high as puff pastry, there is an additional fermentation step that needs to be controlled. And the fermentation temperature of croissants and Danish bread cannot be high. If the temperature is too high, the butter will melt, so the fermentation is always difficult to control. This is one of the main reasons why I did not succeed twice before. The other problem is the problem of shaping. I really don’t know how to braid, and the butter will melt if I get too strong. , simple shaping methods like shredded buns are more suitable for lazy people like me, so after trying Danish dough several times, I can still only make small buns, but I still can't make big ones like toast and gold bricks.

On the day I made this bag, a friend happened to be watching me make it at home, so I didn’t take any step-by-step pictures. The process was to fold the dough three times, then roll the dough after the last three-fold into a 1cm thick piece. Then divide and shape.

The recipe is free:

Dough ingredients: 380g golden bread flour, 120g cake flour, 10g yeast, 50g fine sugar, 1.25 tsp salt, 75g egg liquid, 205g water, 50g butter

Flake butter: 250g

This amount of dough makes 6 bread rolls in one go, 2 4-inch shredded bags, 1 small shredded bag, and 10cm water Cubic toast mold.

The two original molds in the lower left corner are the same Xincheng 4-inch removable bottom molds used in free use, and the input is about 120g;

The smaller round one is Sanneng’s pudding mold, with about 100g of leftovers;

The bread rolls use a Xincheng hot dog mold, and the input is about 70-80g;

The remaining 250g of dough is used The 10cm water cube toast mold is not included in the picture.

After fermentation is completed, brush the surface with egg wash and bake at 200 degrees for about 30 minutes.

This kind of hand-shredded bread is very popular this year. Bakeries in many places have this kind of bread. Last time, a friend bought it and showed it to me. It has a clear appearance and can be torn and eaten by hand. The layers are layer by layer and the texture is very fragrant. My friend asked me to try making this bread so that I don’t have to buy it outside. I took a quick look and found that it was just an ordinary Danish bread. It was very simple and a novice would be able to make it just by looking at it. I tried making it this time. I didn't buy sweet sliced ??butter, so I could only use New Zealand butter. When I folded the quilt, I sprinkled some vanilla powder in the middle of each layer to make it taste better. Otherwise, the butter would be too salty and would affect the taste. It felt pretty good.

Newbies should remember six key points when making Denmark. This is my own summary. I hope you can refer to it:

1. Don’t knead the dough with too much gluten, because when pressing it by hand Gluten will naturally strengthen after folding.

2. The temperature of the dough should match the temperature of the butter, otherwise the dough or fat will break.

3. Pay attention to the relaxation when folding the quilt.

4. Note that when folding the dough twice, it must be placed in the refrigerator to relax, otherwise the dough will break. Putting it in the refrigerator when folded three times once by pressing the rod will also cause the butter to break, because the layer of butter and dough is too thick, and the butter will harden first.

5. Don’t use too high a temperature when proofing, because Danish bread has a lot of butter, and this butter is a low-temperature oil.

6. When baking Danish bread, pay attention to baking it at high temperature until the bread is set. Bake it on low heat. Do not open the oven at will when baking for about 15 minutes.

Total weight 589g, each 200g can be made into 3 pieces

Ingredients:

200g high-gluten flour? 50g low-gluten flour? 50g sugar 40g? Salt 4g 5g fresh yeast?

25g eggs? 140g milk

Fold butter? 125g

1. ? Combine all ingredients (Except for folding in the butter) Pour together into a home mixer and mix until the surface of the dough is smooth and elastic, flatten the dough and freeze for two hours.

2. ? Fold the dough into the butter.

3. ? Fold the dough into three parts twice and place in the freezer to rest for 30 minutes.

4. ? Fold the dough in thirds three times and press it to 1.5 cm thick.

5. ? Fold the dough in half into a quilt shape.

6. ? Fold the dough in half into a butterfly shape.

7. Cut the dough into 200g pieces. (I don’t have a small mold at home, so I had to use a large mold)

8. ? Press the dough lightly and put it into the mold.

9. ? Ferment at room temperature for 2 hours at 28°C.

10. After fermentation is completed, bake for 20 minutes at an oven temperature of 200°C, then bake at a low heat of 160°C for 10 minutes