Danish bread and croissants are both crispy bread, but Danish bread is sweet and croissants are salty. Only one dough can be used to make bread, and the shape of the bread is different. Croissants are only made of dough, and Danish bread needs to be decorated with appropriate cheese stuffing and canned fruit. Danish croissants are crispy bread, so it is necessary to use Maggie's flaky ghee. So this kind of noodles contains a lot of grease. Another point is that the flaky ghee is mostly hydrogenated vegetable oil. The domestic ghee is orange and slightly darker than butter, and the imported Danish croissant is gray. Of course, the imported ghee is also very expensive, one piece costs more than 100 yuan, while the domestic ghee is more than 200 yuan per box 10 piece.
To make Danish croissants, high-gluten flour and low-gluten flour should be used together to make water-oil skin, which can reduce the gluten of dough and make it easier for everyone to roll. If the gluten of pure high-gluten flour is too high, it is difficult to roll it out and it is easy to leak oil. It takes a long time to relax when oil is wrapped, and it is easy for dough to ferment. In the hotel, croissants are made with many noodles, and then they are divided into dough suitable for wrapping in a piece of Maggie Lin. The dough is rolled into thin slices and put into a quick-freezing refrigerator. When it is used, it is thawed and directly wrapped in oil. This can save a lot of time. When making Danish croissants at home, you must put them in the refrigerator to relax, so that the dough can be fully cooled, and the dough cannot be fermented before the crisp is completed. Let's share with you how to make Danish bread at home!
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Formulation: high-gluten flour150g, low-gluten flour100g, 20g of white sugar, 60g of milk powder12g of eggs, 2g of salt, 5g of yeast, 62g of water, 0g of butter12g, and flaky margarine/kl.
Production method: 1. Mix high-gluten flour and low-gluten flour, white sugar, milk powder and salt together and stir evenly. Put the yeast and water together and stir until the yeast is completely melted. Then pour yeast water into the evenly stirred flour, then pour egg liquid into the dough, and finally add butter, and knead the dough and butter until they are completely blended. Roll the kneaded dough into thin slices and refrigerate for 20 minutes.
2. Take out the dough and knead it until the gluten spreads, and the surface of the dough is very smooth. Cover with a wet towel and relax for 20 minutes. Roll out the loosened dough and wrap it in a flaky margarine. Roll out both sides of the dough again and fold them in half at 1/4, fold them into four layers, and put them in the refrigerator to relax for 30-40 minutes. Take out the dough and fold it into 4 layers again, and then put it in the refrigerator for refrigeration. Finally, roll the dough into 0.5 cm thin slices and cut it into small square pieces. You can fold the diagonal of the square and press it to death to make it into a handkerchief shape. It can also be made into a windmill shape. Wake up for 60-90 minutes. Brush a layer of egg liquid on the bread, squeeze the cheese stuffing, and put a canned red cherry. The oven is preheated to 200 degrees and baked for about 20 minutes, and the surface is golden.
Tip: this bread is a very technical bread, and it is one of the varieties that are often made in interviews. There are also baguettes and puffs that are necessary for interviews.