1. Weighing materials: Install the mixing knife to the bottom of the bread bucket, and use an electronic scale to accurately weigh the materials. It is impossible to knead the dough without the mixing knife, so be sure to install the mixing knife. (Prepare in advance: wrap the butter used for pastry in oiled paper, press it into a square 12cm long and 12cm wide, and send it to the refrigerator for later use)
2. Put the ingredients: add the ingredients in the order of flour, salt, sugar, butter, and eggs.
3. Add water: After all other materials are put in, add water at the end
4. Add yeast powder: Add the weighed yeast powder from the automatic yeast input port. Put all the ingredients into the bread bucket, select the "dough function", press the start button, knead the dough and ferment. After the procedure is over, take out the dough and roll it with a rolling pin into a square 18cm long and 18cm wide, and sprinkle it with a little flour. To prevent it from drying out, cover it with plastic wrap and put it in the refrigerator for 20 minutes.
5. How to make the puff pastry: ①Put the butter used to make the puff pastry with oily paper and just gently roll it out (be careful not to melt it).
6. ② Use a rolling pin to roll the dough into a square 18cm long and 18cm wide, and then put the butter on the dough as shown in the picture
7. ③Fold the four corners of the dough and wrap the butter
8. ④Use a rolling pin to compact the excuse to prevent the butter from leaking out
9. ⑤ Use a rolling pin to roll the dough up, down, left, and right
10. ⑥ Roll out both sides of the dough repeatedly, roll out a 35cm long and 20cm wide rectangle, and then fold it in half again.
11. ⑦ Cover with plastic wrap to prevent air-drying, and put it in the refrigerator to wake up for 20 minutes
12. ⑧ Roll out the refrigerated dough again into a rectangular shape, fold it in three half, and refrigerate it in the refrigerator for 20 minutes. Then take it out again, roll it out, fold it in three half again and put it in the refrigerator for 20 minutes (a total of three three-fold folds)
13. Forming: ①Take out the dough from the refrigerator and roll it out into a rectangle with a length of 26cm and a width of 21cm. Cut off 5mm on each side. Cut a rectangle with a length of 5 cm and a width of 20 cm.
14. ②Place 5g of chocolate on the edge and start rolling, and then add 5g of chocolate after rolling one layer until the roll is finished. The excuse after the roll is under the bread
15. ③ Make two scratches with a knife to expose the chocolate. Put the finished 5 breads on a baking tray lined with greased paper, put them in the oven, set the temperature to 35°C, and leave for 30 minutes
16. ④The edges cut off in step 1 of forming can be gently kneaded together and baked together in the oven to avoid waste
17. Make a Danish pastry shape, ferment for 30 minutes, coat the surface with egg liquid, then set the oven temperature to 200°C to preheat, and bake for 15 minutes after preheating.
Tips:If there is no automatic yeast injection port, you can use a spoon to dig a groove in the center of the flour and put the yeast powder into it. Be careful not to let other materials come into direct contact with the yeast powder
This article is excerpted from Dishan Kazuya's Handmade Bread 2 by Dishan Kazuya, authorized by Fenghuang Hanzhang Books. Reprinting is strictly prohibited.
