Danish Shredded Bread
1.
Prepare all the ingredients, put all the ingredients except butter in the cook machine, mix in the first gear and then turn to the third gear to knead the dough.
2.
Knead the dough until it is smooth.
3.
Roll the kneaded dough into a square, wrap it in a fresh-keeping bag, and freeze it in the refrigerator overnight. (There is no need to worry about how much the rolling pressure is mostly small. The purpose of this step is mainly to quickly freeze and inhibit fermentation.)
4.
Put the wrapped butter in a fresh-keeping bag, roll it into a square shape, and refrigerate for later use.
5.
Thaw the dough to the same softness and hardness as the butter, and adjust the size of the crust slightly before wrapping the butter until the butter is the right size.
6.
Fold the four corners of the dough, wrap in butter, and pinch the joints tightly.
7.
Roll out the dough into a square shape, fold 1/3 on the left side, and then fold it on the right side to complete a 3-fold fold.
8.
Roll out the dough in the same direction, fold it 1/3 on the left side, and fold it up on the right side to complete the second three-fold fold. After the dough is wrapped and refrigerated for 1 hour, perform a tri-folding again for a total of 3 times.
9.
After the dough is refrigerated for 1 hour, roll out a dough with a length of about 30cm and a width of 12cm, and then cut it into 2cm-wide noodles, totaling 6 servings.
10.
Roll the long strip of dough into a circle or knot it into the middle of the mold, or tie it into a knot and place it in the middle of the 6-inch chiffon cake mold.
11.
Put the mold into the CF-6000 temperature and humidity dual-control fermentation tank, set the humidity to 85 and temperature 28°, and ferment to about 1.5 size, about 40 minutes to 1 hour.
12.
Take out the fermented dough, gently sweep a layer of egg mixture, and sprinkle with almond slices.
13.
COUSS CO-960A hot-air circulating oven, preheat at 200° for 10 minutes in advance, put the bread in and bake for 5 minutes, then adjust the temperature to 160°, the baking color is satisfactory, the time is about 15-20 minutes.
14.
When the bread is out of the oven, it will be demoulded immediately. Sprinkle powdered sugar on the surface after it cools slightly to maintain a crispy taste. If you like a soft taste, brush honey water on the surface and put it in a fresh-keeping bag to make the surface moist before eating.
