Ingredients: Danish bread dough 1 serving, and proper amount of whole egg liquid (brushing surface).

Baking: 200 degrees, middle oven, about 10 minutes, until the surface is golden yellow.

Click to enter the super detailed Danish bread dough making process.

Production process:

1. Roll the Danish dough into 0.4CM thick slices, and cut it into isosceles triangles with a base length of 5CM and a height of 1 1CM.

2. Cut a knife in the middle of the bottom of the small triangle.

3. Turn the cut bottom edge up and roll it up slowly. As shown in the figure.

4. When it is about to roll up, brush a layer of whole egg liquid on the top tip, and then roll it up completely.

5. Put the rolled small horns on the baking tray, leaving a little space between each horn. The last fermentation was carried out at 35 degrees and 85% humidity, and the fermentation amount was about twice (about 40 minutes-1 hour).

6. Finally, ferment the dough, brush a layer of whole egg liquid on the surface, put it in an oven preheated to 200 degrees, and bake it for about 10 minutes, and the surface is golden yellow.