Danish Toast

Danish Toast

1. Knead other ingredients except butter into a ball, add butter, and knead out the film. Wrap oil paper or plastic wrap on the surface, put it in the refrigerator and freeze for 20 minutes

2. Take greased paper, wrap the butter in it, smash it into a rectangle with a rolling pin, and put it in the refrigerator for later use

3. Take out the frozen dough, roll it into a rectangle, the length can be wrapped around the butter slices, the countertop should be sprinkled with hand powder

4. Wrap the butter and pinch both ends

5. Because the dough has been frozen and the butter has been refrigerated, it will be easy to roll out unevenly. First use a rolling pin and press it vertically. Don't use too much force, otherwise the butter will be crushed.

6. Roll out the butter-wrapped dough into a rectangle, and cut off the sides that are not wrapped in butter

7. Fold the left one-fifth to the right, and the right three-fifths to the left

8. Fold in half along the center again to complete the first fold, put it in the refrigerator for 20 minutes

9. After taking it out, with the opening downward, fold it again according to the above method. After the folding is completed, put it in the refrigerator for 20 minutes. At this point, we have completed two four-fold folding.

10. Refrigerate and take out, roll out into 1 cm thick slices, don’t roll too long

11. Cut into strips by 1.5 cm. If you make two 450 g toasts, divide into 18 strips

12. Put the cut strips, with the layered side facing up, press the three strips into a group and braid them

13. When knitting, don’t be too tight. After knitting, fold the two ends down

14. 450g toast box, put it in and ferment to 80% full, the fermentation temperature should not exceed 30 degrees, too high temperature will melt the wrapped butter

15. Brush egg liquid on the surface~sprinkle some almond slices~200 degrees for 10 minutes, turn 180 degrees for 30 minutes, pay attention to the coloring, and color the tin foil

16. Full of milky fragrant, crispy taste~

Tips:

1. The amount in the formula can make two 450 grams of toast. 2. It is best to roll into slices with a thickness of about one centimeter, not too thin. 3. The fermentation temperature does not exceed 30 degrees, so that the fermentation time will be longer. Be patient. 3 If you want it to be softer, you can add 20% of the Polish species to the main dough. 4. During the rolling process, the countertop should be sprinkled with hand powder, which is easier to roll and not easy to break. 5. The water absorption of the flour is different, and the amount of water is different. I feel that my flour has increased or decreased by 10 milliliters.