On the day of making this bag, a friend happened to watch me do it at home, so I didn't take a step diagram. The process is to fold the dough for three times, then roll it into small pieces with a thickness of 1cm, and then divide it into shapes.
The formula is free:
Dough ingredients: golden elephant bread flour 380g low flour 120g yeast 10g fine sugar 50g salt 1.25 teaspoon egg liquid 75g water 205g butter 50g.
Flaky butter: 250g
Six rolls, two 4-inch hand-torn buns, 1 small hand-torn buns, and a 10cm water cube toast mold are made of this amount of dough.
The two original molds in the lower left corner are Xincheng's 4-inch movable bottom mold, which is the same as freely used, and the feed rate is about120g;
The smaller circle is a three-energy pudding mold, with scraps 100g or so;
The bread roll adopts Xincheng hot dog mold, and the feeding amount is about 70-80g.
The last remaining 250g dough was made with a 10cm water cube toast mold, which was not photographed in the picture.
Brush the surface with egg liquid after fermentation and bake at 200 degrees for about 30 minutes.
This kind of hand-torn bread is very popular this year, and it is sold in bakeries in many places. My friend bought it for me last time. The appearance is distinct, and it feels good to eat layer by layer with your hands, and it tastes delicious. My friend asked me to try this bread, so I don't have to go out to buy it in the future. I probably looked at it and it felt like ordinary Danish bread. Very simple, beginners can almost do it at a glance. I tried. I didn't buy sweet cream this time, so I had to use New Zealand butter. When folding the quilt, sprinkle some vanilla powder in the middle of each layer to make it taste better, otherwise the butter will be salty and affect the taste, and it feels good.
Beginners should remember six points when doing Denmark. This is my own summary, I hope I can refer to it:
1. Don't knead the dough with too strong gluten, because rolling it by hand will naturally strengthen the gluten.
2. The temperature of the dough should match the temperature of the butter, otherwise the dough or grease will break.
3. Pay attention to relax when folding the quilt.
4. Fold it twice and be sure to put it in the refrigerator to relax, otherwise the dough will break. Breaking the rod three times and putting the butter in the refrigerator will also cause the butter to break, because the layer of butter and dough is too thick, and the butter will harden first.
Don't use too high temperature after waking up, because there is more butter in Danish bread, which belongs to low temperature oil.
6. When baking Danish bread, pay attention to high temperature baking until the bread is solidified. When baking on low fire, don't open the oven at will when baking for about 15 minutes.
The total weight is 589 grams, and each 200 grams can be made into 3 tablets.
Material formula:
200 grams of high gluten flour? 50 grams of low gluten flour? 40 grams of sugar? 4 grams of salt and 5 grams of fresh yeast?
25 grams of eggs? Milk140g
Folding butter? 125g
1.？ Pour all the ingredients (except the folded butter) into a household blender and stir until the dough surface is smooth and elastic. Flatten the dough and freeze it for two hours.
2.？ Wrap the dough in folded butter.
3.？ Fold the dough in half twice and put it in the freezer to relax for 30 minutes.
4.？ Fold the dough in half for the last three times and press it to a thickness of 1.5 cm.
5.？ Fold the dough into a folded quilt shape.
6.？ Fold the dough into a butterfly shape.
7.？ Cut the dough into small pieces of 200 grams. There are no small molds at home, so we have to use large molds.
8.？ Gently press the dough and put it into the mold.
9.？ Ferment at room temperature of 28℃ for 2 hours.
10. After fermentation, bake at the oven temperature of 200℃ for 20min, and then bake at the oven temperature of 160℃ for10min.