Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 200g ) | Low-gluten flour ( 50g ) |
Milk or water ( 130ml ) | Egg liquid ( 30ml ) | Yeast ( 4g ) | Salt ( 3g ) |
White sugar ( 40g ) | Butter ( 20g ) |
Butter (for wrapping) ( 120g ) | Egg liquid (total brush surface) ( appropriate amount ) |
How to make Danish hand-shredded bread
2.Except butter, put all the ingredients into the bread machine in the order of liquid first and then solid , put the salt and sugar diagonally, put the yeast in the middle of the top of the flour, select the dough program, and wait for 30 minutes.
3. After the bread machine stops, add softened butter and continue to select the dough program for 30 minutes.
4. Knead it by hand for a few more minutes until it reaches the expansion stage.
5. Round the dough, put it in a basin for basic fermentation, cover it with plastic wrap, and keep it warm Ferment until 2-2.5 times the original volume.
6. Ferment at room temperature 25℃ for about 1 hour.Dip your fingers in flour and insert into the dough.The dough will not come back.If it shrinks, it means fermentation is done.
7. Take out the dough, knead it lightly for a few times, deflate the dough, and wrap it in plastic wrap , place in the refrigerator for 30 minutes.
8. Wrap in butter and place in a fresh-keeping bag, and place neatly.
9. The butter will be hard at first, tap it lightly with a rolling pin a few times, and then roll the butter out.into thin slices.Refrigerate.
10. Roll out the dough to 2.5 times the size of the butter sheet, so that the dough can cover the butter Just thin slices.
11.Fold the top dough piece down.
12. Fold the lower dough sheet upward, wrap the butter, and pinch to seal.
13. Turn the dough piece over, with the seam facing down, and rotate it 90 degrees.Roll into thin sheets.
14. Fold the top dough piece down at 1\3.
15. Fold the lower dough piece upward at 1/3.
16.Wrap in plastic wrap and refrigerate for 20 minutes.
17. Repeat steps 13-16 twice, for a total of three 30% discounts.
18. Roll the dough into 1cm thick pieces and divide it into three equal parts.
19.Put in an 8-inch non-stick grinding tool at will, cover and ferment in a warm place for the second time , ferment until 2-2.5 times the original volume.
20. Brush the surface of the fermented dough with egg wash and place it in the preheated oven.Heat up and down to 180°C and bake in the middle layer for 30 minutes.
21. is out.
1.Prepare materials.
Tips
1.If time permits, refrigerate and ferment for more than 6 hours.2.When the butter comes out during the rolling process, apply some dry flour and be patient while rolling.3.Please determine the baking temperature and time according to the conditions of your own oven.
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