Please click to enter the image description for the steps to make Danish bread. 1 Add salt to the flour and mix well. Use yeast water to mix the flour into a dough.

Please click to enter the picture description. 2 Cover with plastic wrap and let it ferment at room temperature for 30 minutes. When fermentation swells slightly, you can put it away. Put the prepared dough in the refrigerator for 10-15 hours until ready.

Please click to enter the picture description. 3 Put the milk powder and butter into the flour, then use your hands to crush evenly into fine particles.

Please click to enter the picture description 4. Add salt, fine sugar, egg yolk and maltose and mix well. Use water to mix the mixed flour into a dough.

Please click to enter the picture description. 5 After the dough is mixed, cover it with a wet towel and let it rest for 30 minutes.

Please click to enter the picture description. 6 After the dough has rested for 30 minutes, take it out and cut the dough and the dough made the day before into small pieces.

Please click to enter the picture description 7. Mix the cut dough pieces with a fork and knead them repeatedly with your hands to form a smooth dough. It will take about 15 minutes.

Please click to enter the picture description. 8 After kneading, put the dough into a steel basin and cover it with a wet towel to let it ferment naturally for 2 hours. After two hours, cover it with plastic wrap and place it in the refrigerator for 10 hours.

Please click to enter the image description 9. Put the butter into a thickened plastic bag, press it with a rolling pin and beat it into pieces.

Please click to enter the picture description 10 and then use a rolling pin to roll the butter into a rectangular or square piece, with a thickness of 0.8 cm.

Please click to enter the image description 11. Roll out the butter and place it in the refrigerator for later use.

Please click to enter the image description. 12. Take out the refrigerated dough and roll it out with a rolling pin into a square dough with a thickness of 0.8 cm. Place the pre-stretched butter slices diagonally in the middle of the dough.

Please click to enter the picture description 13. Then wrap the butter tightly up, down, left, and right. Do not overlap the four corners of the dough during the process of wrapping the dough. After wrapping the diagonally, pinch the seams firmly with your hands, and then use a rolling pin.

Arrange and press evenly in a crosswise manner to gradually stretch it out.

Please click to enter the picture description. 14. Use a rolling pin to roll out the dough while pressing and stretching. During this period, you can sprinkle an appropriate amount of dry flour. When the dough is rolled out to about 0.5 cm thick, fold one quarter of one side of the dough toward the middle.

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Please click to enter the picture description 15 and then fold the other side of the dough towards the center so that the seams are aligned.

Please click to enter the picture description 16. Then take the center line of the dough and fold it neatly towards one end. It will look like a four-layer stack when viewed from the side. Then press it neatly, cover it with plastic wrap and put it in the refrigerator for 30 minutes. Follow this method**

*Repeat the operation three or four times.

Please click to enter the picture description 17. After the final operation is completed, roll out the dough to a thickness of 0.5 cm. Use a ruler to roughly measure it. The width of the dough is 34-35 cm and the length is about 50-60 cm. Use a knife to take the center line lengthwise.

Divide the dough into two long pieces, and divide one piece evenly into a triangle with a base width of 12 cm and a length of 17 cm.

Please click to enter the picture description. 18 Use a knife to cut out a small opening of two centimeters at the bottom of the triangular dough sheets.

Please click to enter the picture description 19 and then fold and roll it up at the incision. After rolling, place it on the baking tray and arrange it neatly for the final fermentation for 1 hour.

Please click to enter the picture description. 20 After fermentation is completed, apply egg white liquid on the blank. It is recommended not to touch the incision when applying.

Please click to enter the picture description 21. Apply the egg liquid, place the baking pan in the preheated oven, and bake at 220 degrees for 15-18 minutes. If the oven volume is less than 34 liters, the heat can be appropriately reduced.

Please click to enter the picture description 22. Spread a thin layer of sweet cheese on the rolled dough sheet, and then sprinkle an appropriate amount of coarse sugar.

Please click to enter the picture description. 23 After sprinkling the sugar, sprinkle with raisins soaked in rum or water, and press lightly with your hands.

Please click to enter the picture description 24. Roll up the dough from one end and make it tight.

Please click to enter the picture description. After 25 rolls, divide the dough roll into small rolls with a thickness of 2.5 cm.

Please click to enter the image description 26. Put the divided dough rolls into paper cups, or directly into the baking pan, and let them ferment for 1 hour.

Please click to enter the picture description. 27 After the fermentation is completed, apply egg liquid. After applying the egg liquid, sprinkle a layer of coarse white sugar for decoration.

Please click to enter the picture description. 28 Place in the preheated oven and bake at 220 degrees for 15 minutes.

Please click to enter image description 29 Croissant after baking.

Please click to enter the picture description 30 Grape Danish bread freshly baked.

Tips: Characteristics of Danish bread: deep red color, rich aroma, soft texture, well-defined layers, moderate salty and sweet taste, and strong flavor.