8:17 on May 31, 28, author: xd226, label: Danish bread dough

Material: warm water (about 3 degrees) 6 grams of yeast 8 grams of egg (about 5 grams) water 6 grams of high-gluten flour 24 grams of low-gluten flour 6 grams of sugar 2 grams of salt 5 grams of butter 5.

2) put the eggs in another container and break them up, adding water, sugar and salt while stirring until the sugar is dissolved;

3) adding high-gluten flour and low-gluten flour, and stirring with yeast water to form dough;

4) Move it to the chopping board, add 5g butter and mix well, and knead it back and forth by hand until the dough is smooth and slightly stiff.

5) relax at room temperature for 3 minutes, protect with film and put in refrigerator for 1-4 hours;

6) Sprinkle some flour on the chopping board to prevent sticking, beat it with a rolling pin and wrap it in butter to form a rectangular sheet with a thickness of 1.5 cm. The hardness of the butter after being thinned should be basically the same as the hardness of the dough. If it is too soft after beating, it can be put in the refrigerator for later use.

7) Take out the dough from the refrigerator, let it return to room temperature for 15 minutes, and then roll it into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of the shaped butter, and the length should be three times that of the butter. Put the shaped butter in the middle of the dough. Wrap the dough pieces on both sides in butter, and then pinch the upper and lower ends to death;

8) Roll the dough sheet to a thickness of 1.5 cm, then fold it 4 times like a quilt, wrap it with plastic wrap and put it in the refrigerator for 2 minutes. Take the dough out of the refrigerator, roll it into a rectangle with a thickness of 1cm, fold the dough into three folds, put it in the refrigerator and relax for 2 minutes, then repeat it.