#the 4th Baking Contest and is Love to Eat Festival#danish Horns
1.
1. Pour flour, milk powder, salt, sugar, and yeast into a mixing vessel and mix slowly for 1 min;
2.
2. Add water and butter into the mixing vessel, and stir slowly until there is no dry powder;
3.
3. Change to fast, stir until the dough is slightly smooth (expansion stage), stop the machine and take out the dough
4.
4. Relax the dough for 10 minutes, press it into a 2cm thick sheet, smear it with oil, wrap it in plastic wrap, freeze for 30 minutes, or refrigerate for 1 hour;
5.
5. Take out the dough, roll it out, and pack in oil (30%-40% of oil);
6.
6. Roll it out, the thickness is 0.5cm, the ratio of length to width is 2:1 or 3:2, one end is folded to 2/3, and the other end is folded 1/3 (folded once)
7.
7. Repeat the previous step twice (if the room temperature is higher than 20 degrees, you can put the folded noodles in the refrigerator and relax for 10 minutes each time) (fold in three times)
8.
8. Roll out the dough to a thickness of 0.3-0.4cm, cut it into isosceles triangles with a width of 9cm and a height of 18-20cm, roll it up with a wide head, and the tip should be in the center of the dough, with the end facing down, and put it into the bake plate;
9.
9. After proofing, set the Depu oven to a fast heat setting of 50 degrees. When the temperature is reached, turn off the machine. Use the remaining temperature in the oven to ferment the dough twice for about 1.5 hours, and then take out the egg brush;
10.
10. Set the Depu oven to the fast heat setting, 190 degrees in the middle and lower level, and bake for 15 minutes, then out of the oven;
