How to make Danish bread, how to make fruit Danish bread?

Materials. <>

Method. 1.Slice the slightly softened butter and press it into large slices in a plastic bag (more evenly).

Refrigerate and set aside. Stir all ingredients except butter into a dough and knead until it is highly malleable. Let the dough sit at room temperature for 30 minutes and then freeze in the refrigerator for 2 hours to prevent the dough from freezing together.

2.Roll out the dough slightly wider than the butter slices.

3.Place the butter in the dough, fold the sides and seal the edges.

4.Roll out the dough into long strips.

5.Fold the sides towards the middle, complete the first triple-fold, repeat the triple-fold once, and put the dough sheet in the refrigerator for 30 minutes.

6.Triple fold again and roll out the dough sheet into thin slices.

7.Divide the dough according to the shape you need to make.

8.I made a square that became about 10 cm long, and the fan shape cut at the corner was kept for backup.

9.Cut it like this.

10.Canned yellow peaches are sliced or diced as needed. The sausages are also cut as needed. Cut the massu into shreds, chop the chives and set aside.

11.Make the shape you want and let it ferment for about 40 minutes.

12.After the surface is finished, brush the surface with egg liquid, and put other ingredients on the surface as needed.

13.The sausages and cheese are topped with chopped chives.

14.Preheat the oven to 190 degrees and heat the middle for about 20 minutes.

15.Baked appearance.

Mix the ingredients in a blender, add the butter after the flour forms a dough and turn slowly.

2.After the group is formed. Refrigerate for 30 minutes to relax.

1.Roll out the dough and fold it with flaky shortening.

3.Repeat the fourth step to roll out the book.

4.Roll out the dough and cut it into a triangle with a thickness of 5 mm x a width of 8 cm x 15 cm.

5.Then roll up from the wide side, as pictured, I made 3 chocolate fillings. Chocolate melts easily on hot days, so take it out by refrigeration and use it quickly. Otherwise, it's a little bit exposed like me, and then it will be left to rise for 60 minutes.

Proofing to 80% size brush with egg wash. Then put it in the oven on heat 200 and heat 190 on bottom.

Preparation of Danish bread Custard: 3 egg yolks, 300 grams of milk, 60 grams of sugar, 30 grams of low flour, 1 vanilla clip, 20 grams of butter Method: 1. Put the egg yolk in a container, slowly pour in some milk, and stir with a whisk.

2. Add sugar and stir until the surface turns white and foams. 3. Sift in the flour and stir quickly with a whisk until there is no dry powder. 4. Cut the vanilla clip from the middle, take out the rice and put it in the milk pot to heat and boil.

5. Slowly pour the warm milk into the egg yolk and stir until smooth. 6. After filtering, pour it back into the pot and cook over low heat until thick, add butter and stir while dissolving the butter. 7. Cover with a fuse film and cool it for later use.

Sea surface yeast: 100 grams of high flour, 62 grams of water, and grams of baking powder, all ingredients are kneaded in a container and fermented at room temperature 70F for 12-16 hours. Single wheat dough:

200 grams of high flour, 80 grams of milk, 40 grams of sugar, 32 grams of eggs, 4 grams of salt, 8 grams of baking powder, 8 grams of butter, all sponge yeast, 150 grams of butter (interlayer) Method: 1. Put 150g of butter into a plastic bag and put it in the refrigerator into thin slices. 2. Put all the ingredients into the dough machine, stir into a dough at low speed, and stir at medium speed until the dough is smooth and does not stick to your hands.

3. The first fermentation time is 45 minutes-1 hour, and then move to the refrigerator and let it sit for 1 hour. (To ensure that the dough and butter are at the same temperature) 4. Take out the dough rod and take out two more lengths of butter and wrap the butter in it. Continue the rod length and fold it in half into 3 layers.

Turn 90 degrees and fold the rod in half to form 3 layers, put it in the refrigerator for 30 minutes, then take out the lever and do it three times in turn. For details**Please see here 5. Rectangle the dough rod and cut out long strips. Place in a circle on a baking sheet.

6. The last fermentation hour. The temperature is around 78F and the humidity is 65%.(I put it in the oven, turn on the oven light, and put a bowl of boiling water) 7. Brush the egg liquid, (I brush the egg yolk liquid, which is a bit deep.)

Squeeze the cuonnaise in the middle. 385f 13-15 minutes. 8. After baking and cooling, squeeze some custard.

Top with strawberries. The taste is amazing!

<> material. Ingredients: Danish bread dough 400g;

Excipients: appropriate amount of strawberries, appropriate amount of egg mixture.

Danish fruit bread.

Danish bread dough is rolled out to a centimeter thick and divided into squares.

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Fold diagonally in half, and cut two knives along the right-angled edge without cutting off.

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Once opened, fold the incision in half.

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Put in the oven for a second shot.

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Wash the strawberries.

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Slice the strawberries.

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After the second shot, brush with egg wash.

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Serve with fruit. <>

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Preheat the oven to 200 degrees and bake for 15 minutes.

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Tips: If the temperature is too high during oven fermentation, room temperature fermentation is best.

Ingredients: 300 grams of gluten flour.

Unsalted butter 15 g + 150 g.

50 grams of granulated sugar.

Dry yeast 9 grams.

Water 183 grams.

Salt 5 g cake flour 1 tablespoon a large amount.

1 egg.

Milk 250 ml.

Vanilla powder in a pinch

Preparation of fruit Danish bread.

Pour the cake flour and sugar into a basin, stir thoroughly, add the eggs, stir until the liquid turns white, slowly pour in the milk, and add vanilla extract.

Cook over medium heat, stirring constantly with a rubber spatula. After boiling, turn off the heat and put it in a piping bag to cool and set aside. (I didn't use a piping bag, so I just scooped it with a spoon and put it on it).

How to make the dough: 1. Put 15 grams of sugar, salt, yeast and butter in a metal basin, stir, knead and make it into a dough by hand, and it doesn't matter if the surface is not flat. Cover the bag and relax at room temperature for 5 minutes.

After 5 minutes, remove the dough, roll out the rolling pin into an oval shape, cover the bag and let it rest for 20 minutes. Time to take out the dough and roll it out into a rectangle, spread the dough with butter for 2 or 3, and smooth it with the back of a spoon.

The dough that is not stained with butter is folded first and folded into three folds. Let it sit again for 20 minutes, repeating three times.

Cut the knife evenly into 10 portions, making small cuts at the corners of each dough.

Place on a baking sheet lined with baking paper, squeeze the milk batter and start the second fermentation. Bake in the oven at 180 degrees for 10 minutes. The top layer is coated with your favorite jam.

Ingredients: Danish bread dough 400g, appropriate amount of strawberries, appropriate amount of egg mixture.

Steps. Danish fruit bread preparation step 11Danish bread dough is rolled out to a centimeter thick and divided into squares.

Step 22 of the preparation of Danish fruit breadFold diagonally in half, and cut two knives along the right-angled edge without cutting off.

Danish fruit bread preparation step 33Once opened, fold the incision in half.

Step 44 of the preparation of Danish fruit breadPut in the oven for a second shot.

Preparation of Danish fruit bread step 55Wash the strawberries.

Danish fruit bread preparation step 66Slice the strawberries.

Danish fruit bread recipe step 77After the second shot, brush with egg wash.

Danish fruit bread preparation step 88Serve with fruit.

Danish fruit bread preparation step 99Preheat the oven to 200 degrees and bake for 15 minutes.

<> material.

1 Danish bread base dough, 1000 grams of pudding filling, 40 slices of peach fruit, 1 whole egg.

Method.

1.Relax the Danish bread base dough for about 30 minutes, then use a stick to open the dough to a thickness of about 15 centimeters.

2.Cut the dough into several slender strips 2 cm wide and 35 cm long with a knife.

3.Hold the top of the slender strip of dough with your left hand, and then rotate it inward with your right hand in the direction of the right side to create a long strip of dough in the shape of a screw.

4.Continue to wrap the screw-shaped dough in a circle from the inside to the outside in a circular shape, and squeeze the pudding filling into the middle part.

5.Leave at room temperature until it has risen to twice its size, then beat the eggs into a mixture and brush them with a brush.

6.Put it in the oven, 180 over the heat, 180 on the lower heat, bake for about 25 minutes, take it out and add the peach fruit slices for decoration.

The kneaded dough is placed at room temperature to ferment for about an hour, sent to the size of the original dough, dipped in flour with your fingers and pierced into the dough, after pulling it out, it does not collapse or retract to indicate that it is ready, take out the good dough and exhaust it, and put it in the refrigerator to relax for 20 minutes. It is cut into a square of moderate size, shaped with a knife, and fermented. Squeeze in the sauce or your favorite jam, preheat the oven to 180 degrees, bake on the bottom layer for 18 minutes, and finish with fruit garnish.

Fruit, Danish bread fruit, Danish bread, delicious method, then this bread tastes very good, its deliciousness is very fragrant, so your approach is that you call the cereal, milk powder, egg truth, seize the bread made of some meat is very good, everyone will welcome it, this bread.

Danish pastry, also known as puff pastry, is not only a must-have item in baking competitions, but also a popular Internet celebrity in bakeries, soft and crispy, rich in taste, and very high in appearance.

However, the production process of Danish bread is complex, testing the skills of every baker, Komori has compiled a series of theories and practical skills about the production of Danish bread, mastering these, and today Komori continues to share 9 Danish bread creative modeling production, whether it is a store or a competition, it is very practical.

1 square Danish bread extension 1

1.Roll out the folded dough with a shortener until it is cm thick. 2.

Use a knife to cut the dough into squares with a size of 12 x 12 cm. 3.Fold the square in half diagonally to form a triangle, and use a knife to cut it on each side of the triangle.

4.Brush the cut with egg wash.

5.Pick up the cut dough and fold it in half, fold it crosswise, and arrange it neatly.

6.Place the finished dough into a round mold.

7.Follow-up steps such as final proofing, adding fillings, and baking can be carried out.

2 square Danish bread extension 2

1.Roll out the folded dough with a shortener until it is cm thick. 2.After building the irregular edges of the dough with a knife, cut it into squares with a side length of 10 to 11 cm, several.

3.Fold the square in half diagonally to form a triangle and cut it on one side of the triangle with a knife (pictured). 4.For final proofing, fill the filling, which can be placed in the fruit and sent to the oven to bake.

3 square Danish bread extension 3

1.Roll out the folded dough with a shortener until it is cm thick. 2.After building the irregular edges of the dough with a knife, cut it into squares with a side length of 10 to 11 cm, several.

3.Place the square against the trace, place 1 2 on the edge of the countertop, mold it on the upper half with a diameter of 7 cm, crush it at a position of 1 cm from the upper edge, and fold off the upper half of the square to form the shape of Figure 3. 4.

For final proofing, the filling is pressed down, baked, sieved and decorated with powdered sugar.

4 square Danish bread extension 4

1.Roll out the folded dough to a centimeter thickness of a multiple of 11. 2.

Cut the dough into squares with a horn knife with a side length of 11 cm. 3.Take a square piece of puff pastry, place the triangle brownie on top of the dough (pictured), fold it in half diagonally, and wrap the brownie to form a triangle.

4.Use a horn knife to press one knife along each side of the triangle, and the top of the triangle is not cut off. 5.

Pull the two sides of the cut apart diagonally and wrap them with the layers facing up. 6.Except for two, brush the rest with a brush for subsequent proofing, garnish and baking.

5 Shapes of triangular Danish bread.

1.Roll out the folded dough with a shortener to a thickness of centimeters and a width of 30 centimeters. 2.

Use a knife to cut off the irregularities and divide them into equilateral triangles with sides of 14 cm. 3.Place the triangular lasagna bark into a circular mold.

4.Brush the surface with egg wash for final proofing, add filling, bake, sieve and decorate.

Ingredients: Danish mille-feuille shredded bread:

200 grams of cake flour.

Unsalted butter (and noodles) 20 grams.

Unsalted butter (inside) 70 grams.

Milk powder 12 grams.

1 egg.

Salt 3 grams. Yeast 3 grams.

Warm water 90 grams.

90 grams of sugar.

The practice of Danish bread.

Prepare the raw materials you need.

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Stir all the dry ingredients well, add the water and eggs, beat the fascia, and add the butter.

Place the dough in a warm place to rise.

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Roll out butter flakes: Wrap 70 grams of butter in oiled paper and roll out into rectangular slices about 15 cm wide and 20 cm long. Refrigerate for about half an hour.

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Depending on the temperature, it takes about an hour to proof.

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The first time to wrap the crisp and roll the pastry: after the dough is kneaded and exhausted, wrap it in plastic wrap and put it in the refrigerator for about 20 minutes before taking it out, roll out the dough sheet about 30 cm long and about 25 cm wide, and then put the refrigerated butter sheet in the middle of the dough sheet, wrap the butter sheet in the dough sheet, and seal the seam of the dough sheet. Then continue to roll out the dough sheet about 40 cm long and about 25 cm wide, as shown in the picture above.

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Continuing from the previous step, continue to fold to the effect shown on the figure, and at this point, the first quadruple is completed.

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After wrapping the oiled paper, put it in the refrigerator and fry for half an hour.

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The second four-fold, take out the refrigerated noodles, roll out a rectangular sheet, 25 cm long, 15 cm wide, according to the first four-fold method, fold, complete the second four-fold, wrap it in oiled paper, and refrigerate for half an hour.

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Take out the refrigerated dough for the second time and roll out the dough sheet 45 cm long, 20 cm wide.

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Aliquot the dough sheet and divide the dough sheet into quarters.

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Take out one of them and knead it into a W shape, which can be placed according to the model.

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Packed into a 6-inch cake box, the cake box can be buttered in advance to prevent sticking.

Continue to wake up until nine points are full.

Bake, preheat the oven at 200 degrees, bake at 200 degrees for five minutes, turn to 170 degrees, bake for 15 minutes, cover with foil and bake for 15 minutes.

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Danish bread baked.

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