Ingredients
High-gluten flour, light cream, water, sugar, yeast (main dough) ( 350g, 120g, 80g, 20g, 4 Grams ) | Salt, butter (main dough) ( 3 grams, 30 grams ) |
Butter (cooked and rolled into dough) ( 120g ) | Tenderloin, onion (stuffing) ( 200g, 150g ) |
Egg (egg liquid coloring) ( one ) div> | Cheese (stuffing) ( 80g ) |
How to make Danish crispy bread rolls
1.Finished product.
2.Except butter and salt, mix other main dough ingredients together evenly.
3.Put in the mixer and mix at low to high speed until the surface is smooth and slightly stiff., add salt and butter, stir evenly at low speed.
4.Knead to the expansion stage.
5.After shaping, cover it with plastic wrap and place it in the refrigerator to ferment overnight.
6. After fermentation, divide it into two parts, one part is frozen and the other part is used with a rolling pin.Roll out.
7. Open the puff pastry: Wrap in 120 grams of butter.The softness and hardness of the butter should be consistent with the The dough is consistent.
8. After folding, roll it out, fold it again, repeat twice, and put it in the refrigerator Refrigerate for 20 minutes.
9. Prepare the fillings.
10. Fry until cooked and cool until ready to use.
11.Take out the puff pastry dough and roll it out.
12. Spread the fillings.
13.Add cheese.
14. Wrap into a long roll and cut into sections.
15. Arrange and put it on the baking tray, sprinkle a layer of cheese, and then do it a second time Ferment for 30 minutes.
16. Apply egg liquid.
17. Preheat the oven at 200℃ for 3 minutes, place the middle layer, and bake the upper and lower tubes at 200℃ 20 minutes.
18. Take pictures after baking.
19.A close-up picture.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
