Cherry Danish
1.
Prepare materials.
2.
Put all the ingredients except for the butter in the basin.
3.
Knead into a dough and knead vigorously until the dough becomes gluten. Leave the kneaded dough at room temperature (about 25 degrees) to ferment for an hour, and ferment to twice its original size.
4.
Wrap in butter, cut into slices, wrap in plastic wrap, beat into slices with a rolling pin, and refrigerate for 20 minutes.
5.
Roll the proofed dough into a flat sheet, remove the plastic wrap on the butter, and place the butter slice in the middle.
6.
Fold the dough on both sides toward the middle to wrap the butter slices.
7.
First, crush the bottom of the dough with your hands, push the air out of the dough, and then crush the top of the dough.
8.
Use a rolling pin to roll the butter-wrapped dough from the center to the four corners into a rectangular sheet with a thickness of about 25px.
9.
Divide the dough sheet into 4 folds, and fold the dough sheet on the left and right sides toward the middle.
10.
Then fold the ends inward (folding quilt method). Wrap it in plastic wrap and put it in the refrigerator for 20 minutes.
11.
After removing the dough, fold the dough in quarters a second time. Wrap it with plastic wrap and put it in the refrigerator for about 30 minutes.
12.
Take out the dough in the refrigerator, leave it for a while until it softens slightly, remove the plastic wrap, and carefully roll it into a thick dough. Cut the puff pastry into 10×250px squares
13.
Fold the cut square diagonally.
14.
Cut one corner, and don’t cut the other diagonal
15.
The cut square is shown in the figure.
16.
Cross the cut two diagonals to form a pit shape.
17.
Squeeze the cherry jam in the center. [The practice of cherry jam] http://home.meishichina.com/space-6357690-do-blog-id-599221.html
18.
Spread the egg liquid on the surface and put it in a preheated oven at 190℃, the middle layer, the upper and lower heat, about 15 minutes.
Tips:
1. Do not add the water in the recipe at once, but add little by little according to your own flour.
2. Butter is easy to melt at room temperature, so put it in the refrigerator and keep it in operation.
