Danish bread(dan mai mian bao )

Danish bread

Introduction:

"Nordic countries are close to the Arctic circle. The climate is cold and the winter time is long. In order to resist the long cold, the daily diet of people there is also slightly higher than that of others. Bread or pastry wrapped in oil is the characteristic of Denmark and other Nordic countries. It tastes very fragrant, but the oil content is also high. For example, Danish toast, Kesong, butter cake, etc. are absolutely delicious to eat, but should not eat more. Today, two "Danish breads" are made from one piece of dough. "Danish bread" can be divided into several kinds, such as Danish toast, cheese, hot dog, ham, grape Danish bread, chocolate, original flavor and all kinds of fruit wrapped bread. It contains many kinds of sweet and salty, and tastes very good! Today's bread is made without any ingredients, so it's called original Danish bread, also known as "Kesong". The specific method is as follows:

Production steps:

Step 1: put salt into the flour and mix well. Mix the flour with yeast water to form a dough.

Step 2: cover with fresh-keeping film and ferment at room temperature for 30 minutes. When the fermentation is slightly expanded, put the preliminarily prepared flour seeds into the refrigerator for 10-15 hours.

Step 3: put the milk powder and butter into the flour, and then rub them with your hands until they are fine particles.

Step 4: add salt, granulated sugar, egg yolk and maltose, mix well, use water to mix the flour and dough.

Step 5: cover the dough with a wet towel and relax for 30 minutes.

Step 6: take out the dough after relaxing for 30 minutes, and cut the dough and the dough made the day before into pieces.

Step 7: mix the cut dough with fork, and knead it into a smooth dough by hand repeatedly, about 15 minutes.

Step 8: after kneading, put the dough into a steel basin, cover it with a wet towel and let it ferment naturally for 2 hours. After 2 hours, cover it with plastic film and refrigerate for 10 hours.

Step 9: put the butter into the thickened fresh-keeping bag, press it with a rolling pin and beat it into pieces.

Step 10: use a rolling pin to roll the butter into a rectangular or square piece with a thickness of 0.8 cm.

Step 11: roll out the butter and put it in the refrigerator.

Step 12: take out the frozen dough and roll it with a rolling pin to form a square dough with a thickness of 0.8 cm. Place the extended butter slices diagonally in the middle of the dough.

Step 13: then wrap the butter up, down, left and right tightly. During the process of covering the dough, the four corners of the dough should not be overlapped with each other. After wrapping the corners, hold the joint firmly by hand, and then press it evenly with rolling pins to gradually extend it.

Step 14: press and stretch the dough while rolling it with a rolling pin. Sprinkle a little dry flour during the operation. When the dough is rolled to about 0.5cm thick, fold it to the middle at a quarter of one side of the dough.

Step 15: then fold the other side of the dough to the center to align the seams.

Step 16: take the center line of the dough to one end and fold it neatly. From the side, it can be seen as a four layer stack. Then press it neatly, cover it with plastic film and put it in the refrigerator for 30 minutes. Repeat the operation three or four times.

Step 17: after finishing the operation, roll out the dough. The thickness is 0.5cm. Measure it with a ruler. The width of the dough is 34-35cm and the length is 50-60cm. Take the middle line longitudinally with a knife and divide it into two long pieces. Take one piece and divide it into a triangle with the bottom width of 12cm and the length of 17cm.

Step 18: cut the bottom of the triangle one by one with a knife to make a small opening of 2 cm.

Step 19: fold and roll it up at the incision, roll it up, put it into the baking tray, arrange it in order, and finally ferment for 1 hour.

Step 20: after fermentation, apply egg white liquid on the blank. It is suggested that the incision should not be touched as much as possible.

Step 21: spread the egg liquid, put the baking tray into the preheated oven, and bake at 220 ℃ for 15-18 minutes. If the oven volume is less than 34 liters, reduce the firepower appropriately.

Step 22: apply a thin layer of sweet cheese on the rolled dough, and then sprinkle with appropriate amount of coarse sugar.

Step 23: Sprinkle the sugar, then sprinkle the raisins soaked in rum or water, and press lightly with hands.

Step 24: roll up the dough from one end and make it tight.

Step 25: after rolling, divide the dough roll into 2.5cm thick rolls.

Step 26: put the divided dough roll into a paper cup, or directly put it into a baking tray, and let it stand for 1 hour.

Step 27: after the fermentation, spread the egg liquid, and then sprinkle a layer of coarse white granulated sugar.

Step 28: put in a preheated oven and bake at 220 ℃ for 15 minutes.

Step 29: praise after coming out.

Step 30: fresh grape Danish bread.

Materials required:

High gluten flour: 450g

Active yeast water: 60ml

Butter: 20g

Whole milk powder: 12g

Egg yolk: 1 piece

Water: 160ml

Fermented flour: 120g

Original butter: 200g

Salt: 8g

Maltose: 10 g

Fine granulated sugar: 40g

Note: Danish bread features: dark red color, rich aroma, soft taste, clear layers, moderate salty and sweet, strong flavor. Warm tips: 1. For the production of seed dough, fresh yeast can be fed with the remaining ordinary dough and appropriate amount of sugar, and the temperature should be controlled between 28-32 degrees. Once the yeast is formed, it should be refrigerated to keep it in a semi sleep state. When it is used, it should be taken out and kept at room temperature to make it wake up naturally without heating. If not used for a long time, it can also be frozen, but it is best not to exceed three months. The frozen seed noodles should be put into the fresh-keeping layer of the refrigerator 24 hours in advance, and then be taken out and put into the room temperature environment to make it naturally ferment and wake up. 2. You can also use raw yeast and sugar water to feed fresh yeast, but you should always push the old to store the new. 3. When making Nordic bread with oil, you can use three-layer three fold method, four layer three fold method or four layer two fold method, which depends on the strength of flour and the quality of flour. 4. The folded bread blank can be used to make any variety of fancy bread or toast. This kind of bread is a little more complicated in dough making, but it is very convenient to make bread. After the dough is made, it should be folded neatly. If it is not used in medium and short term, it can be refrigerated or frozen. The freezing temperature should not exceed minus 5 degrees, and the storage time should be within 10 days. These two kinds of rough "Danish bread" with big spoon are ready. In autumn, it's good to eat less of it as afternoon tea. It tastes delicious, but it's not suitable to eat more of this kind of bread! For your reference!

Production difficulty: simple

Process: Baking

Production time: one day

Taste: salty and sweet

Chinese PinYin : Dan Mai Mian Bao