1. Mix all the main ingredients (except butter) and stir evenly
2. Knead the dough until the surface is smooth and gluten (no need to expand).
3. The kneaded dough is left at room temperature to ferment for about one hour, and it will grow to 2-2.5 times the size of the original dough. Dip your fingers into the dough with flour and stick it into the dough. After pulling it out, it does not collapse and does not shrink. Vent the dough and put it in the refrigerator to relax for 20 minutes.
4. Roll the butter into a rectangle
5. Roll the loose dough into a rectangle 2.5 times the size of a butter slice, and wrap the butter
6. Close up
7. Fold in three times twice, put it in the refrigerator to relax for 20 minutes, and then fold twice.
8. Cut into squares of moderate size, change the knife to shape, and ferment. Squeeze the sauce or your favorite jam, preheat the oven 180 degrees, bake the middle and lower layers for 18 minutes, and finally decorate the fruits
Tips:Danish bread is also called shortbread. Because the dough is wrapped in butter, it makes the taste soft, distinct, and creamy. The birthplace of shortbread is Vienna, so it is also called Viennese bread.
