Danish Fruit Bread

Name: Danish Fruit Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g High-gluten flour; 63g Caster sugar; 3g salt; 1 piece egg; (High sugar tolerance) 3g yeast; 40g water; 55g butter; 2 pcs yolk; 170ml milk; Some Various fruits

by Ali's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Danish bread is also called crispy layer bread, which has a soft taste, distinct layers, strong milky aroma, and a soft bread texture. The birthplace of this kind of bread is Vienna, so in other places, people call it Vienna bread. It is generally believed that the popularization of Danish buns like this type of fat and oil is the same period as the popularization of croissants, that is, in 1900. The processing technology of Danish bread is complicated. After stirring and fermentation, the dough that has been fermented at a low temperature for more than 3 hours is rolled into a dough sheet with a thickness of about 3 cm, and then enters the folding process, so that the fat contained in the dough undergoes this process to produce many layers. The dough and grease are separated from each other and not confused. After the oven is baked, the surface is brushed with oil, and after cooling, sprinkle with powdered sugar or jam to decorate. Because of the long production time, there are relatively few styles of this type of bread, such as croissants and jam pastry bags. This kind of bread is usually baked in combination with custard sauce and fruit, and it is a kind of snack bread.

Danish Fruit Bread

1. Production materials:
Bread embryo: 130 grams of high-gluten flour, 13 grams of fine sugar, 3 grams of salt, 1 grams of eggs (under 35 grams), 3 grams of high sugar-tolerant yeast, 40 grams of water, 10 grams of butter, 45 grams of butter wrapped, various fruits Right amount of bread, hand flour: low-gluten flour, a small amount of mayonnaise: 2 egg yolks, 50 grams of caster sugar, a little vanilla extract, 170ml of milk, 16 grams of low-gluten flour, Danish bread production steps:
Mix all ingredients except butter

2. Stir it into floc

3. It will be sticky when you first knead, do not add flour, just knead until it becomes a dough, wake up for half an hour

4. After waking up, the dough is softer and tends to become gluten, just knead it until it becomes gluten, no need to deliberately pursue the glove film

5. Put the plastic dough into a fresh-keeping bag and leave it in the refrigerator to ferment for about 15 hours

6. Fermented to double the size, take it out from the refrigerator

7. Exhaust, roll out a rectangular pancake, wrap in butter and roll it into thin slices on the dough, the size of the butter is about 1/2 of the dough