How to make Danish hand-shredded bread

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  1.The materials are ready, and the butter should be softened at room temperature

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  2.Pour the ingredients except butter and salt into the mixing tank

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  3. Stir in the second setting of the chef's machine for 2 minutes until no dry powder forms a dough, then add butter and salt and continue stirring

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  4.Continue stirring for three minutes until it becomes a little chewy and then take it out

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  5. Form the dough into a ball, seal well, and refrigerate overnight

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  6.Wrap 100g butter in baking paper and roll into a 12×12 cm rectangle

• 7.Take out the dough and roll it into an even cross

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  8.Put butter into the center of the dough

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  9.Carefully, wrap the butter, Knead the gaps

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  10.Sprinkle dry powder on the chopping board with the edge facing down

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  11.Roll the butter from the middle to both ends into a rectangular shape

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  12. Fold the dough to the middle, first fold one end to the middle, then fold the other end to the middle to make 1/3 of the original size, and put it in the refrigerator Refrigerate for 20 minutes

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  13. Continue to repeat steps 11 and 12 2 times and put them in the refrigerator after each completion.Refrigerate for 20 minutes and finally roll into a 20cm*10cm rectangle

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  14. Cut the dough into two Half

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  15.Stack the cuts to one side

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  16.Roll up and put into the 6-inch mold as shown

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  17. Let it sit at room temperature until it is twice as big and brush the surface with egg wash

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  18.Preheat the oven to 180 degrees for 40 minutes