Gaofen 200 g

Milk powder 8g

Yeast 6g

30 grams of butter

Low powder 50g

40 grams of whole eggs

Water 1 10g

Flaky shortening 150g

Salt 5g

Sugar 45

The practice of Danish toast?

Complete the dough mixing step, and the loose dough is as shown in the figure.

Wrap it in flaky shortening and fold it twice. Then roll it into a rectangle with a length of 50cm and a width of 12cm.

Cut off about 2 sides (each 1cm), and divide the long side into 3 sections in parallel, without decapitation.

Start knitting

Compaction after weaving is completed. Make a 30% discount, and put the lamp face up. Wake up for 50-60 minutes. Dough accounts for about 70-80% of the toast mold.

Brush egg liquid. Put it in the oven and fire at 230 degrees 2 10 degrees for about 35-40 minutes. According to your oven temperament.

Finished product drawing