Ferment the kneaded dough at room temperature (about 25 degrees) for one hour until it is 2-2.5 times its original size. Stick your finger into the flour and insert the dough. After pulling out the finger, the hole will not collapse or retract. Press out the fermented dough by hand and let it stand for 20 minutes. (depending on the temperature, fermentation time will be different. If the temperature is low, the fermentation time will be appropriately extended. )
Roll out the loose dough with a rolling pin, and roll it into rectangular dough pieces long enough to wrap the butter slices. Then spread the butter slices in the middle of the rolled dough.
Turn one end of the dough over and cover it with butter.
Turn the other end of the dough into the middle and let the butter slices wrap in the dough. Turn the dough over.
Rotate the dough piece by 90 degrees, and roll out a rectangular thin dough piece with a rolling pin again.
Fold the patch from one end 1/3 to the middle. The other end is also folded from 1/3 to the middle. This is the first time to get a 30% discount. Fold the dough sheet and put it in the refrigerator to relax for 20 minutes. Then put it back on the chopping board and roll it out with a rolling pin. A * * * Repeat the action of 30% discount three times, and relax in cold storage for 20 minutes each time!
Well, the dough pieces that have been folded and refrigerated three times are the raw materials for making all kinds of crispy bread-Danish bread balls! Next, roll the dough into 0.4CM thick slices and cut them into isosceles triangles with a knife. You can control the size yourself ~
Cut a knife in the middle of the bottom of the small triangle. Turn the cut bottom edge up and roll it up slowly. If you like to wrap stuffing with croissants, do it in this step. )
Place the rolled horns on the baking tray, leaving a little space between each horn. The final fermentation was carried out at 35 degrees and 85% humidity, and the fermentation amount was about twice as much as the original. (Same method: put a pot of hot water in the oven for about 40 minutes-1 hour)
Finally, brush a layer of whole egg liquid on the fermented dough. Remember when you put 1 egg in the dough? At that time, you can save some egg liquid for last use, or you can make a new one like me.
Bake in an oven preheated to 200 degrees for about 10 minute, and the surface is golden yellow. I suggest you stay here for ten minutes, if you are not careful, you may be over-colored ~
References:
/c/d/CB 762 f0f-0c 2 1-40 b5-b328-746367 A8 f 59 c . html
Code words are not easy to adopt, are they?