1. You can knead the dough by hand in this step, because the moisture content of the dough is not high, and it is easier to operate. I really don't have time, so I have to give it to the baker. Cut 150g water, high flour, rich flour, sugar, milk powder, salt, eggs, yeast and 30g butter softened at room temperature into small pieces. Put it all in the bread bucket.
2. Start the dough making program of the bread machine. The time is about 58 minutes. Danish bread needs to be buttered many times and does not need to be kneaded to the swelling stage. Otherwise, the dough wrapped in butter is too strong to roll out.
3. After the program, the dough just started slightly, and it needs to stand for about an hour to reach the ideal fermentation state.
4. When the dough is 2-2.5 times larger, just dip your finger in some flour and poke a small hole without retracting.
5. Put the dough on the chopping board, gently press it with both hands, exhaust it, and then fold it into a rectangle.
6. Put it in a fresh-keeping bag and put it directly in the freezer.
7. When the dough is in the refrigerator, start preparing the wrapped butter. Cut butter softened at room temperature with 150g, and put it in a fresh-keeping bag.
8. Roll into butter slices with a rolling pin. After rolling, put it in the refrigerator for a while.
9. Take out the frozen butter and dough, and prepare crispy.
10. The dough is rolled into rectangular chunks, which are a little wider than butter and can cover more than twice as much butter. Only in this way can the butter be completely wrapped.
1 1. squeeze the wrapped butter. It is rectangular.
12. Roll it into strips with uniform thickness again. Start the first 30% discount.
13. Fold with the length of13 first.
14. Press the other side up again. The first 30% discount will be done.
15. Put it in the fresh-keeping bag again and put it in the refrigerator for about 20 to 30 minutes. Full refrigeration can be more conducive to the second triple extensibility of dough.
16. After refrigeration, the second 30% discount will be started. The steps still follow the flow of the above four pictures. Keep the dough refrigerated for 20-30 minutes after folding.
17. Take out the dough folded three times and fold it again. Because I made Danish bread, I only used it twice and folded it three times, and I folded the dough in half once. If you make croissants, croissants, in order to make the organization better, you can use the method of three times and three folds.
18. According to your operation, if the dough can be rolled out easily, you can proceed to the next molding operation. If it is not rolled well, it needs to be refrigerated again for 20-30 minutes. And then performing a forming step. Roll the dough into slightly thicker pieces.
19. In order to ensure the shape of the small hand tear bag, it is necessary to cut the upper and lower edges flat.
20. Using the cut upper and lower edges, two pieces are not enough. One edge is cut vertically to make a long hand-torn bag. Just put it vertically along the mold.
2 1. Fold the rest.
22. Fold both sides of the dough outward again to form an M-shape. It can also be called w-type. If you want to do round hand tearing, this step can be rolled up completely.
23. According to the amount of about 60 grams per serving, it was divided into nine portions.
24. Put it in the oven for secondary fermentation, put the bread in the middle layer and put a plate of hot water in the lower layer. The oven is on at 40 degrees. It will be delivered in about 50 minutes.
25. The dough that has been fermented twice becomes chubby. Then brush the surface with egg liquid. You can bake it.
26. Bake in a preheated oven 180 degrees for 25 minutes. It should be noted that the sugar content of bread is relatively high, and it is relatively easy to color with butter, so it is best to observe more in the second half of baking and not to burn it.
27. Actually, I want to bake W, but when I put it on, I think it looks better to make M, so that's it. The level is quite clear.
28. I think the bread baked by the toast mold looks better. Layer by layer is so enjoyable.
29. One * * * made nine small ones. A long one. I already ate three when I took the photo. The freshly baked bread is crisp outside and tender inside, which is especially delicious.