26 Exploded Views of Handmade Strawberry Danish Bread
1.
The main materials are ready.
2.
Mix high and low flour, salt, milk powder, butter, eggs, water and white sugar.
3.
Stir the eggs, water and white sugar.
4.
Pour into the flour.
5.
Stir well. (Appropriate increase or decrease the amount of noodles)
6.
After mixing, add yeast.
7.
Rub evenly with both hands.
8.
Beat the dough appropriately again.
9.
Knead and mix again.
10.
Knead until it is 8 minutes of tendon, and it is not easy to break.
11.
Knead the dough smoothly.
12.
After taking out the dough, roll it horizontally with a rolling pin.
13.
After taking out the dough, roll it horizontally with a rolling pin.
14.
Take out the flaky butter in advance, soften it, cut it into a square, and place it in the middle of the dough.
15.
Turn it over and roll it long.
16.
Cut the bottom corner.
17.
Then fold the left and right sideways to complete.
18.
Wrap it in the refrigerator and chill for 30 minutes.
19.
Repeat steps 15, 16, 18, fold in half, roll out, and fold in half again. (3 times in total) After each finish, put in the refrigerator for 30 minutes. Take out the dough, roll it out, and refrigerate again for 30 minutes.
20.
Remove the edges and corners of the dough.
21.
Cut the dough into 10*10 cm size.
22.
Fold the square in half into a triangle, and cut a knife on each side.
23.
Spread out the square.
24.
Fold the top and bottom cut dough over each other.
25.
Become a small box.
26.
Ferment for one hour, coat with egg liquid, squeeze custard sauce in the middle, and bake at 185 degrees for 20 minutes. After baking, squeeze with homemade strawberry jam and garnish with strawberries.
27.
The method of cream custard sauce: milk 150g, white sugar 50g, egg yolk 50g, low powder 22g, butter 16g
28.
Milk and butter are boiled in a pan.
29.
Stir white sugar and egg yolk to melt.
30.
Add low flour.
31.
Stir.
32.
Stir well with milk and butter.
33.
Pour it back into the pot and cook it to thicken.
34.
Wrap it and put it in the refrigerator for half an hour.
