Lemon Grape Danish Bun

Name: Lemon Grape Danish Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Low-gluten flour; 18g Instant oats; 10g milk powder; 120g water; 70g raisin; 15g butter; 1 piece Lemon zest; 1 piece egg; 3g salt; 25g Sugar; 100g Wrap in butter; 5g yeast; 1 spoon Surface egg liquid

by Fire plated red leaves

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather in Guangdong has been cold recently in autumn. I can’t help thinking of wanting to eat Danish buns. Hahaha, don’t be afraid, like me to do this, to ensure that the taste will not be greasy. The bread is crispy and very delicious. Yes. energy! The water cube non-stick toast box is a powerful mold. The material is heavy-duty carbon steel. It has good thermal conductivity, high temperature resistance and durability. After the bread is out of the oven, you don’t need to wait for it to cool, just tap it, and the bread will respond. It’s hot, you can pack it out immediately.

Lemon Grape Danish Bun

1. All the ingredients in the main ingredients except the butter are placed in the bread machine

2. After mixing into a dough, add 15 grams of butter

3. The dough and the butter are completely mixed and then put in the lemon zest

4. Mix the dough until it can be pulled into a film

5. Put the dough in the refrigerator and freeze for 30 minutes

6. Wrap in butter and press into square slices and refrigerate for later use

7. Take out the dough and smash it into a large piece, put in the pre-frozen butter in the middle

8. Wrap the dough with butter and close the edges

9. Blockbuster

10. Stack the dough sheet in three layers and roll it into a large sheet, repeat about 5 times (if you feel that it is not easy to operate, you can put it back in the refrigerator and freeze for 20 minutes before doing it)