Danish toast(dan mai tu si )

Danish toast

Introduction:

"I bought a piece of Anjia's sliced butter, which has been frozen in the refrigerator for several months. If I don't make it any more, I will go to Xiatian immediately. It will be more and more difficult to open the pastry. With the weekend off, bite your teeth, do it, make Danish toast and chocolate respectively

Production steps:

Step 1: dough ingredients: 375g Jinxiang B bread flour, 125g low gluten flour, 10g yeast, 50g sugar, 6G salt, 15g milk powder, 75g egg, 210g water and 40g butter. Wrap in oil: 230 grams of Anjia flake butter. Mold: 450 grams of toast mold.

Step 2: put the dough ingredients into the mixing bucket, and put the yeast into the mixing bucket at last. Stir for 20 minutes.

Step 3: add 40 grams of butter and continue stirring for 20 minutes.

Step 4: the film can be pulled out.

Step 5: round the dough.

Step 6: roll it into a big film immediately.

Step 7: wrap the dough in a fresh-keeping bag.

Step 8: the dough is bigger, fold it and freeze it in the refrigerator for 30 minutes.

Step 9: This is Anjia sliced butter. The price of Beijing bakery is 250 grams of 20 yuan, and that of Michelin is 500 grams of 10 yuan. Make your own and eat some healthy flaky butter. If the flake butter is frozen, it needs to be warmed up, otherwise it won't move.

Step 10: Sprinkle high flour on the dough.

Step 11: take the dough out of the refrigerator and roll it to twice the size of the butter.

Step 12: after taking the dough out of the refrigerator, the dough will be retracted and rolled to twice the size of the butter.

Step 13: put oil on the dough.

Step 14: pack the butter with the dough and pinch the joint tightly.

Step 15: roll the dough into a large rectangle.

Step 16: fold 1 / 4 in the right.

Step 17: fold it up on the left side and pinch it tightly at the interface.

Step 18: fold the dough in half again to complete the 4 fold.

Step 19: roll the 4-fold dough into a large rectangle.

Step 20: fold in from 1 / 3 on the right.

Step 21: fold the left side inward to complete the 3 fold.

Step 22: roll the 3-fold dough into a large rectangle, about 1.5-2CM thick.

Step 23: cut into strips, 3 strips in a group, weighing about 150-180g.

Step 24: cut face up.

Step 25: braid into 3 braids.

Step 26: fold the ends of the dough together. If there is a difference in weight when dividing, you can add small dough below.

Step 27: put the dough in the toast mold and put it in a warm and moist place for final fermentation.

Step 28: after fermentation, brush egg liquid on the surface.

Step 29: I have five layers in my oven, the second layer from the bottom. Put into the oven preheated at 190 ℃, lower layer, heat up and down, 30 minutes.

Step 30: demould immediately after baking and cool on the baking net.

Materials required:

Jinxiang bread flour: 375 G

Low gluten flour: 125g

Flaky butter: 230g

Note: 1, mold does not need to brush oil, because in the baking process, wrapped in oil will flow out. 2. It's impossible to divide well at one time. The surplus can be cut off and the insufficient can be made up with leftovers. Hide the leftovers or small dough under the folded dough. 3. After the flake butter is wrapped in, when rolling into large pieces, the force must be uniform. After the dough is frozen, rolling is not very easy, but do not use too much force, otherwise the butter will leak out. 4. When making crisp snacks, you need to use a heavy walking hammer, which can roll a large area, but the effect is not good with a small rolling pin. I don't have a walking hammer. I can only roll with a small rolling pin. I'm tired.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Dan Mai Tu Si