This kind of bread is the favorite bread of my family and father Yang, and I am no exception, but it takes a long time to eat it. First, it takes one and a half hours to mix dough and hair with a bread machine, and at least one and a half hours to refrigerate with rolling and folding four times. Finally, it takes two or three hours to finalize the fermentation. Finally, the whole process takes at least six or seven hours, which is too time-consuming.

The production method of Danish bread dough is similar to that of a thousand-layer cake, which is to wrap oil in the center of the dough and fold it repeatedly to form a layer of cakes. When baking, the dough will spread out layer by layer and become crispy bread.

Danish bread dough

Dough ingredients: 340g of high-gluten flour, 60g of low-gluten flour, 60g of fine sugar, 40g of butter, 24g of milk powder, 80g of eggs, 6g of salt, 0/0g of dry yeast and 0/76g of water.

Wrapping oil: butter 100g.