Basic Baking Skills---danish Circle
1.
1 bag of milk, boil, put it to warm.
2.
Sift the high-powder and low-powder, add salt, sugar, and milk powder, mix well, and set aside.
3.
Yeast is dissolved into yeast water with milk. Note that the milk should not be too hot. Please follow the instructions for yeast.
4.
Knead the dough into a dough except butter and olive oil, then add butter and olive oil and continue kneading until the film can be pulled out. Then the dough is doubled.
5.
Knead the dough again, expel the air, knead the fat dough, put it in the refrigerator and proof it for 25 minutes.
6.
Roll out the dough that has been proofed for the first time into thick rectangular slices.
7.
Add 50g of butter wrapped in, leave a side around it, it is best to leave more to prevent the butter from leaking out.
8.
After folding in half, wrap the butter in the noodles.
9.
Press the seal tightly, roll it out appropriately, and punch down the press port.
10.
After folding into three folds, put it in the refrigerator to proof for 25 minutes.
11.
After proofing, take it out, turn it 90 degrees, the crease is longitudinal, roll it out, fold it again, put it in the refrigerator to proof it for 25 minutes.
12.
After 25 minutes, the same as in step 11, after three-folding, wrap it in plastic wrap and put it in the refrigerator to proof overnight.
13.
Dried cranberries are softened with red wine.
14.
Cut the Danish dough into equal portions and set aside.
15.
Roll the dough into 0.5cm thick slices. Sprinkle an appropriate amount of flour on the dough and the cutting board to prevent the dough from sticking, cracking, and butter leakage.
16.
After rolling, use a brush to remove excess flour.
17.
Brush a little egg yolk on the dough, soak the soft dried cranberries, drain the red wine, and spread it on the dough.
18.
Roll into a dough roll and brush the seal with egg yolk liquid.
19.
Cut it into thick slices, at 30 degrees, with some humidity, proof it again, and send it to twice the size. You can put a bowl of boiling water in the oven to create a wake-up effect. After the hair is finished, brush the egg liquid on the outer layer, and put it on a baking tray lined with tin foil and brushed with oil.
20.
In the oven without temperature setting, bake for 5 minutes, then take it out, and bake it for 5 minutes after it is slightly cold. If it is still not satisfactory, bake it for another 2 minutes. Bake for 12 minutes at 200 degrees with a temperature setting.
