1. Don't knead the dough with too strong gluten, because rolling it by hand will naturally strengthen the gluten.

2. The temperature of the dough should match the temperature of the butter, otherwise the dough or grease will break.

3. Pay attention to relax when folding the quilt.

4. Fold it twice and be sure to put it in the refrigerator to relax, otherwise the dough will break. Breaking the rod three times and putting the butter in the refrigerator will also cause the butter to break, because the layer of butter and dough is too thick, and the butter will harden first.

Don't use too high temperature after waking up, because there is more butter in Danish bread, which belongs to low temperature oil.

6. When baking Danish bread, pay attention to high temperature baking until the bread is solidified. When baking on low fire, don't open the oven at will when baking for about 15 minutes.