Low-gluten flour100g

5 grams of instant dry yeast

25 grams of fine sugar

7 grams of salt

Milk powder 10g

50 grams of whole eggs

Water 200 grams

Material 2

C wrapped in yellow 220g.

B unsalted cream 15g

Fruit practice in Denmark

Material A is put together and stirred into dough. Gluten is made by adding salt-free cream B, which is beaten until it is malleable, spread into large pieces by hand, wrapped in plastic wrap, and quickly frozen in the refrigerator for 30 minutes.

Put Anjiahuang (wrapped for use) into a fresh-keeping bag (thick) and fold it into four squares. Tap gently with a rolling pin and roll it into a uniform thin sheet. If you roll it too hard, the yellow flakes will become soft, so you can put them in the cold storage first. )

The dough is almost soft and hard as yellow. Sprinkle a little hand powder (low powder) on the table and roll it into a rectangle. The rectangle is three times as long as the yellow one and slightly wider than the yellow one.

Take out the yellow sheet and put it in the middle. The dough will wrap the yellow slices and glue the joints tightly (the joints in the middle and on both sides are glued tightly).

Roll out the dough, fold it three times and put it in the refrigerator three times. Because it was humid and muggy that day, fortunately, I bought a hand hammer and made a quick decision. The dough is sticky, so I always put it in the refrigerator for about 20 minutes. )

Divide the square into 1 1 * 1, fold the square triangle in half, and cut two knives on each side with a big knife (about 1cm). Fold the two sides to the opposite side after opening.

Brush the surface of the fermented dough with egg liquid, spread jam in the middle, put it in a preheated oven and bake at 200℃ for about 18 minutes. (At this time, it can be clearly seen that the egg liquid is brushed too deeply and there are more yolks, 555 ...)

After three times and three folds, roll out the dough and remove the edges. The length after pruning is about 23cm and 48cm.

Put the dough into a fermentation box and ferment at 28℃ for about 40 minutes.

Fruits from Danish ovens are put on shelves to cool.