High gluten flour185g

Low gluten powder 75g

Yeast 4g

Salt 3g

Sugar (fine granulated sugar or powdered sugar) 45g (lack of sweetness directly affects the whole. I don't like anything too sweet, but this amount really shouldn't be small. If you like the light butter flavor, just add it yourself ~)

Milk 1 10g (from 1 10g, it depends on the humidity of the dough, after all, the air humidity is different from the egg size).

Eggs 1

20g of butter (kneaded noodles)

Butter (wrapped)110g

Tearing bread by hand in Denmark-the most complete recipe and method

Knead all dough materials (except buttering and buttering) into smooth dough, and then add butter to knead the glove film. Danish hand-torn bread-the most complete recipe and method steps 1

Ferment the kneaded dough at room temperature (about 25 degrees) for one hour until it is 2-2.5 times its original size. Stick your finger into the flour and insert the dough. After pulling out the finger, the pores will not collapse or retract, indicating that the fermentation is good. Squeeze the gas out of the fermented dough by hand and let it stand in the refrigerator for 30 minutes (the fermentation time will be different according to the temperature. If the temperature is low, extend the fermentation time appropriately, in short, ferment to 2-2.5 times! ! ) Danish hand-torn bread-the most complete recipe and method Step 2

When the dough is slack, you can prepare butter for the package. Cut the butter into pieces, spread it flat in a fresh-keeping bag, roll it into a square and wrap it evenly ~ Danish hand-torn bread-the most complete formula and method Step 3.

Put it in the cold storage and stand by ~ Danish hand-torn bread-the most complete recipe and method Step 4

Next, take out the loose dough from the refrigerator, roll it out with a rolling pin, and roll it into rectangular dough pieces, the length of which is 2.5 times of the width of the butter slices, so that Danish bread can be torn by hand-the most complete recipe and method step 5.

Spread the butter slices between the rolled dough. Danish hand-torn bread-the most complete recipe and method. Step 6

Turn the dough at one end to the middle and cover it with butter slices. Danish hand-torn bread-the most complete recipe and method. Step 7

Fold the dough at the other end to the middle so that the butter slices are wrapped in the dough. Keep your mouth shut

Turn the dough piece upside down, close it, and roll out the buttered dough piece with a rolling pin to form a rectangular thin dough piece (please be careful not to break the skin as much as possible, and don't expose our buttered slices. . But the dough should be rolled thinner and thicker than the dumpling skin, so there will be brittle lines ~) Danish hand-torn bread-the most complete recipe and method Step 9

Fold the dough piece from one end of the dough piece at 1/3, and tear the bread with Danish hands-the most complete formula and method. Step 10.

The other end is also folded from 1/3 to the middle. This is the first time that Danish bread is torn by hand-the most complete formula and method. Step 1 1.

Fold the dough sheet and put it in the refrigerator to relax for 20 minutes. Then put it on the chopping board and roll it with a rolling pin-the most complete formula and method. Step 12.

Roll the dough into a rectangle again. Thin dough slices Danish hand-torn bread-the most complete recipe and method. Step 13

Another 30% discount. This is the second three-fold Danish hand-torn bread-the most complete formula and method. Step 14.

Repeat step 12, and put the folded three-fold surface in the refrigerator again to relax for 20 minutes. Reroll Danish hand-torn bread into rectangular noodles-the most complete formula and method. Step 15

30% off again. This is the third and final discount.

Fold the dough pieces three times, and relax in cold storage for 20 minutes (this is the third folding, and the third time in the refrigerator, over). Danish hand-torn bread-the most complete recipe and method steps 17.

Time is up! ! Take it out, roll it out, roll it 30-35cm long and 5-6cm wide (because we will cut it into four strips next)-the most complete formula and method. Step 18.

Start modeling: Take two strips, fold them into M-shapes respectively, and put them into a six-inch mold. Danes tear bread by hand-the most complete formula and method. Step 19.

Start fermentation. It's important here. Because the butter is sandwiched, it can't be fermented in the oven, but at room temperature, otherwise the butter will melt, and the bottom of the mold will be filled with oil in two hours, which will be 2-2.5 times the original.

Brush a layer of egg liquid before baking ~ ~! ! ! Brush ~ ~ Brush ~ ~ brush ~ ~

Preheat the oven for 200, put the fermented bread dough in the middle layer of the oven for 200 minutes 10, and turn to 185 for 20 minutes (if you look at it halfway and feel that the coloring is almost satisfactory, cover it with a layer of tin foil paper immediately to prevent it from being too dark and affecting the appearance! ) Danish hand-torn bread-the most complete recipe and method Step 22

Furnace, brush a layer of honey (brush thick honey directly without water) or sprinkle a layer of sugar. Delicious ~ ~ ~