1. Add the main ingredients to the bread maker for 15 minutes except salt and butter, add salt and butter for 15 minutes, take out the dough and put it in a bread maker to ferment for 30 minutes, use the bread maker's residual temperature (just cover it when it’s hot) Keep the plastic wrap outside)
2. Take out after fermentation (50g is used for this sweet dough top bread)
3. Cut into a total of 7 breads of 63g, knead the wet cloth for 15 minutes
4. The recipe for making Danish dough is described in detail in the previous recipe. The dough is ready to be placed in the freezer and ready for use at any time. Take it out to room temperature and roll it into strips.
5. Press the air into three folds into an olive shape and press a long strip
6. Can be pressed into a pineapple shape
7. Put sesame seeds or any favorite ingredients on the surface of the dough
8. Stamped danish meringue
9. Ferment for 1 hour and coat the surface of egg liquid
10. Preheat the oven to 180 degrees at the upper temperature and 190 degrees at the lower temperature, and bake for 25 minutes
