Danish Shortening
Ingredients
1000g of T45 flour, 175g of caster sugar, 40g of fresh yeast, 5g of malt extract, 50g of egg, 35g of powdered milk, 460g of water, 12g of salt, 50g of butter, 500g of oil
Steps:
(1) Pour all the raw materials into the mixing bowl and mix well in slow speed. Quickly mix until 7-8% gluten out of the cylinder
(2) the base rise for 1 hour
(3) roll out the four corners of the dough, wrapped into the flake cream of wheat, the interface is pressed, pressed, the first time to roll out the flat, and then stacked once; a *** repeated three times (each time the middle of the dough to relax for 10-30 minutes). Three stacks, three rolls, the third time to flatten the dough, about 5 mm thick
(4) shaping, brush with egg wash
(5) upper heat 180-190 degrees, lower heat 210 degrees baking 15-20 minutes
Tips:
(1) shaping the crust after the thickness should be consistent
(2) shaping operation of the workroom, the temperature should be appropriate, and the temperature should be suitable. Avoid high temperatures as much as possible
(3) The action of shaping should be fast and sharp, and leaving it on the counter for too long will make the crust become too soft. Increase the difficulty of shaping, and affect the puffing effect of the product and the perfection of the form
(4) Cutting knives should be sharp
(5) each piece of small cut crust, the size should be consistent, not based on experience to estimate the division
Tips:
(1) shaping the crust should be the same thickness
(2) shaping operation of the workroom, the temperature should be suitable, avoid high temperature as far as possible
(2) shaping operation room, the temperature should be suitable, avoiding high temperature as far as possible
(3) shaping action should be fast, sharp. The temperature should be suitable, as far as possible to avoid high temperature
(3) shaping action should be fast, sharp, too long in the table will make the crust become too soft. Increase the difficulty of shaping, and affect the puffy effect of the product and the perfection of the form
(4) cutting knife should be sharp
(5) each piece of small cut crust, the size should be consistent, can not be based on empirical estimation of the split