How to make Danish crispy toast

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  1.Knead flour, yeast, sugar and milk, cover with plastic wrap and freeze for 1 hour

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  2.Put the butter into a sealed bag and beat it into pieces with a rolling pin

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  3. Dust the mat with flour and roll the dough into a size that can wrap around the butter slices

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  4.Package After it's done, press it tightly and roll it out

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  5. Roll it into a rectangle and fold it in four like a quilt.Repeat the operation 3 times

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  6.Then roll it into a rectangle one finger thick

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  7. Cut off both ends and irregular parts and set them aside.Cut strips about one finger wide, into a group of three.Cut as needed

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  8.Put the cut side up and flatten it gently

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  9.We braid the hair over three days, and stick the head and tail together



10. Slightly lengthen the irregular part just cut off and place it on the braid

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  11.Pull up the head and tail, pinch tightly, and put it into the toast box

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  12. Ferment naturally for 1 hour at room temperature of about 30 degrees, or ferment for 1 hour without turning on the oven.The fermentation temperature must be lower than 30 degrees, otherwise the butter will melt

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  13. After fermentation, brush with whole egg liquid, preheat the oven to 200 degrees, be sure to preheat it in place, and put the tube on From black to red and then to black

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  14. Bake on the bottom floor of the oven at 200 degrees for 10 minutes, turn Increase the heat to 160 degrees, lower the heat to 150 degrees, and bake for 45 minutes

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  15.Remove the mold while it is hot , let it cool slightly before putting it into the toast box, leave it for 4 hours before eating