Question 1: Introduction of Danish Bread Danish bread, also known as crisp bread, has a soft taste, distinct layers, strong milk flavor and soft texture. The birthplace of this kind of bread is Vienna, so in other places, people call it Vienna bread. It is generally believed that the popularity of Danish buns mixed with oil is the same as that of croissants, that is, 1900. The processing technology of Danish bread is complex. After stirring and fermentation, the dough fermented at low temperature for more than 3 hours is rolled into a dough sheet with a thickness of about 3cm, and then it enters the folding process, so that the grease wrapped in the dough produces many layers through this process, and the dough and the grease are isolated from each other without confusion. Brush the surface with oil after baking, and sprinkle with powdered sugar or jam to decorate after cooling. Because of the long production time, there are relatively few styles of this kind of bread, and the common ones are croissants and jam pastry buns. This kind of bread is baked together with cheese sauce and fruit, and it is a kind of bread for snacks. According to the ingredients and the amount of fat folded in, it is divided into various types. Its name and origin are the same as Denmark's Danish bag and Germany's Copenhagen bag, which belong to the type with simple ingredients and a large amount of fat when folded. Bread ingredients are rich in French cream and egg bread and American Danish bread. In addition, there are German Danish bread and French cream hot dog bread in the middle type. The highest calorie in bread is Danish bread. It is characterized by adding 20%-30% cream or shortening, because there are too many saturated fats and calories, and it may contain trans fatty acids that are very unfavorable to cardiovascular health. Try to eat this bread as little as possible.

Question 2: What is Danish bread? Is Denmark flour? Denmark is the name of a country. Danish bread means bread made by Danish technology.

Question 3: What is the difference between Danish bread and sweet bread? Danish bread and sweet bread are different in many places except for their sweet basic taste. The most basic thing is that Danish bread is crispy bread wrapped in oil, and sweet bread is just one of the ordinary basic breads, not the same type. Danish bread has a crisp layer with good leavening performance, crispy and delicious, and sweet bread is completely fluffy and soft. Danish buns are more difficult to make than sweet bread, and the technical requirements are higher.

Question 4: Why is Danish bread called Denmark? It was invented by a Danish baker! So it's named after his nationality!

Question 5: What does Danish bread mean by two fours? Two sides are folded in half, which is called 40% discount.

Question 6: To what extent do you want Danish bread? The ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about 0/20g of water/kloc, 30g of cream, 7g of yeast, 20g of sugar, 5g of edible seaweed, 50g of eggs and 2g of shortening.

Production steps:

1, put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them up. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.

3. Add high flour, low flour and yeast water and stir to form a ball.

4. Move to the workbench and add cream and mix well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes in the environment of 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).

7. Wrap it with film tape and put it in the freezer for about 1-4 hours.

8. After taking it out of the freezer, let the dough warm up first, and then roll it into a rectangle with a rolling pin of 2cm thickness.

9. Next, the quilt is folded for three times. After folding, it will be refrigerated for 15-20 minutes, and the last time will be 30 minutes. Then, it will be taken out and rolled into square pieces, and then it will be shaped according to the style you want. After the modeling, it will be fermented for the second time. The weather here is already very hot, so it will be enough to leave it at room temperature for about 40 minutes.

10, after the second fermentation, brush the egg juice on the dough (don't spread it on the incision) and bake in the oven at 200 degrees (preheat first) 18-20 minutes.

1 1, regarding the modeling of the yellow peach bread: first, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold the four corners into it, pinch it tightly, then squeeze the custard sauce in the middle after the second fermentation, and then put the yellow peach slices (.

Question 7: Classification of Danish Bread European Danish Bread American Danish Dough Japanese Modified Denmark

Question 8: What do you mean by two fours when making Danish bread? It means two tablespoons, plus three-quarters of them.

Measuring spoon/about large spoon 15ML/small spoon 5ML.

Different raw materials are different.

A measuring cup = 16 tablespoon =235C

One tablespoon =3 tablespoons =15c.c.

A spoonful = 5c.c.

1/2 tsp = 2.5c.c.

Material conversion table:

Butter 1 tablespoon = 1 3g, 1 cup =227g = 1/2 1 lb = 2 strips,1lb = 454g.

Margarine 1 tablespoon = 1 4g,1cup = 227g =1/2lb.

Salad oil 1 tablespoon = 1 4g,1cup = 227g =1/2lb.

Milk 1 tablespoon = 1 4g,1cup = 227g = 1/2 lbs = 4 tablespoons of milk powder+water = milk 1/2 cups+water.

Milk powder 1 tablespoon = 6.25g.

Eggs (with shells) 1 piece = 60g.

Eggs (without shell) 1 piece = 55g.

Egg yolk 1 piece = 20g

Protein 1 piece = 35g

Fine sugar 1 cup = 200g

Powdered sugar 1 cup =130g

Fine sugar 1 cup =180 ~ 200g

Coarse sugar 1 cup = 200 ~ 220g

Syrup 1 tablespoon =2 1 g

Cotton sugar (sieved) 1 cup =130g

Flour 1 cup =120g

Corn flour 1 tbsp =12.6g.

Cocoa powder 1 tablespoon = 7g.

Peanut butter 1 tablespoon =16g

Honey 1 tablespoon =2 1 g, 1 cup =340 g.

Broken dried fruit 1 cup =114g

Raisins 1 cup =170g

Dry yeast 1 spoon = 3g.

Salt 1 spoon = 5g.

Baking powder 1 spoon = 4g

Baking soda 1 spoon = 4.7g.

Tatar powder 1 spoon = 3.2g.

Question 9: What's the difference between sweet bread and Danish bread? There are two kinds of bread, sweet and salty, and there are many ways to make them. Danish bread is a type of sweet bread. It is made in a unique way, also known as "crisp bread". It is characterized by crisp taste, distinct layers, instant taste and rich milk flavor. It is a favorite of dessert DIY people.

As for the method of making Danish bread, I won't say much here, because it is more troublesome and time-consuming and laborious to make.

-For your reference

Question 10: Does Oubao belong to Danish bread? That's not true. Ou Bao is softer. And Danish bread is hard!