Details of ingredients

30 grams of high gluten flour

220g of low-gluten flour.

Water125g

Butter180g

5 grams of fine sugar

Salt1.5g.

Unknown taste

Baking process

Three quarters of an hour takes time.

Ordinary difficulty

Steps of Danish roll

1

Mix flour with sugar and salt, soften 40 grams of butter at room temperature and add it to flour.

2

Pour in water and knead into dough. Don't pour all the water at once, but add it according to the softness and hardness of the dough.

three

Knead into a smooth dough. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

four

Cut180g of wrapped butter into small pieces and put them in fresh-keeping bags.

five

Use a rolling pin to press the yellow oil into a large slice with uniform thickness. At this time, the butter will soften slightly and put it in the refrigerator until it becomes hard again.

six

Take out the loosened dough, apply a layer of anti-sticking powder on the table, put the dough on the table, and roll it into a rectangle, which is about three times the width of butter slices and slightly wider than the length of butter slices.

seven

Take out the frozen butter flakes and tear off the fresh-keeping bag.

eight

Put the butter flakes in the center of the rectangular dough. Turn one end of the dough piece over to the center and cover it with butter flakes. Put the other end of the patch over, too.

nine

This wraps the butter flakes in the dough.

10

Squeeze one end of the dough sheet to death, and move your hand along one end of the dough sheet to the other end, so as to drive out the bubbles in the dough sheet from the other end and avoid wrapping the bubbles in the dough sheet.

1 1

When you move your hand to the other end, crush the other end.

12

Rotate the patch 90 degrees. Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle.

13

Fold one end of the dough towards the center. Turn the other end of the dough over to the center. Then fold the folded dough in half. This completes the 40% discount of the first round.

14

Wrap the 40% folded dough sheet with plastic wrap and put it in the refrigerator to relax for about 20 minutes.

15

Take out the loosened dough, repeat step 16-2 1, and then proceed to step 13 for two rounds. A * * * for 3 rounds of 40% off.

16

So a complete layer of pastry is made, and you can make any shape you want later ~ ~ ~ If you don't take the trouble, this snack is still worth trying ~