Name: Danish Bread Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g High-gluten flour; 100g Low-gluten flour; 100g Soup; Gram Dry yeast; 20g milk powder; 40g Caster sugar; 4g salt; 50g Whole egg; 35g butter; Some Ice water; Some Wrap in butter; Some almond slices

Danish Bread Toast

1. All ingredients.

2. Basic dough making:
Add high-gluten flour, low-gluten flour, soup, dry yeast, milk powder, sugar, salt, eggs and other materials to a dough with an appropriate amount of ice water.

3. .......

4. Add 35 grams of butter cut into the dough and continue to knead.

5. Keep the dough in the refrigerator for 15 minutes until the dough is smooth.

6. Take out the dough that has been relaxed for 15 minutes after refrigerating, and roll out a rectangular dough with a rolling pin.

7. Roll out 100 grams of butter used as a shortbread into a rectangular slice in a fresh-keeping bag.

8. Put it in the middle of the dough, and the size is ½ of the dough.

9. Use the three-fold method to fold a total of three times, each time you have to roll it out and then fold it a second time.

10. ........

11. After the three-fold method, fold the dough into a 2 cm square dough and let it rest for 30 minutes.

12. Use a rolling pin to roll the loosened square dough into a sheet about 0.4 to 0.5 cm thick for use. At this point, the basic dough of Danish bread is complete, and the next step is to make bread. If you don't do it temporarily, wrap it in plastic wrap and put it in the refrigerator to do it another day.

13. Bread making:
Take out the dough to relax for 30 minutes, and use a rolling pin to roll it into a 0.4 cm thick rectangular dough sheet.

14. Use a knife to evenly cut the dough into 3 equal pieces, each piece being evenly wide and narrow.

15. Take out one piece of dough and make three knives along with the knife. Don't cut the top of the dough so that the three pieces have one end with a knife. Then interlace the three dough pieces into braids.

16. After braiding, fold the two ends of the braid neatly toward the bottom.

17. Put them into the toast mold, and use the same method to make two braids on the remaining two pieces and arrange them in the mold.

18. Make three in total and sprinkle almond slices on top.

19. Then sprinkle almond slices on top.

20. .....

21. Start basic fermentation.

22. The bread dough in the mold is twice to two and a half times long and can be coated with egg liquid and then baked in the oven.

23. Preheat the furnace at 200 degrees for 5 minutes, then adjust the upper and lower fire to 170 degrees each, put the mold in, and bake for about 35 minutes.