Danish bread toast

2023-10-29 20:58:26BREADS

　　The Nordic countries have relatively low annual average temperatures and very cold winter climates due to their geographical location.As a result, the people who live there consume much more calories in their diet than in France and Italy.I rarely make food there because of the high calories.Now that it's winter, why don't you try making a toast that's very common in Denmark for everyone, and let your friends know about the calories in these breads, and have a choice when you buy them.Maybe you're not allowed to do it, so please don't do it my way.

WHAT YOU NEED

Ingredients

160 grams of high-quality flour
100 grams of low-fat flour
100 grams of soup
Dry yeast in moderation
20 grams of milk powder
20 grams of milk powder
4 grams of dry yeast
40 grams of fine sugar
4 grams of salt
50 grams of whole eggs
35 grams of butter
Ice and water moderation
Wrapped in butter
Almonds in moderation

How TO MADE Danish bread toast

Steps 1 to 4

1. All the ingredients.

2. Basic dough production: high-strength flour, low-strength flour, flour soup, dry yeast, milk powder, sugar, salt, eggs, etc. are added to the dough with ice water and dough.

3. What's going on?

4. Add 35 grams of butter to the dough and continue to rub the chopped grains.

Steps 5 to 8

5. Place the dough in the refrigerator for 15 minutes until it is smooth and smooth (the softness of the dough is suitable, and the dough of the northerners is almost as good, if it is too soft, add less ice water or do not add at all).

6. Remove the loose dough that has been refrigerated for 15 minutes and use a dough stick to grow a square dough skin.

7. 100 grams of butter used as cooking oil in a storage bag to grow square slices.

8. Put it in the middle of the slide, the size of the slide.

Steps 9 to 12

9. It is folded three times using the triple folding method, opening each time and folding a second time.

10. What's going on?

11. After three folds, fold the face into a 2 cm square dough and relax for 30 minutes.

12. The loose back square dough is baked with a doughnut stick into a doughnut about 0.4 0.5 cm thick.

Steps 13 to 16

13. At this point, the base dough of the Danish bread is ready, and the next step is to make the bread.

14. If you don't make it for a while, you can put it in the fridge and refrigerate it for another day.

15. Bread making: take the dough out loose for 30 minutes and knead it into 0.4 cm thick rectangular slices with a doughnut stick.

16. Use a knife to cut the slices evenly into three equal parts, each slice should be even in width, width and length.

Steps 17 to 20

17. Take one of the sheets, cut three sheets with a knife, don't cut the top so that the three sheets have one end, and then intertwine the three sheets into a braid.

18. When finished, fold the two ends of the braid neatly to the bottom.

19. The remaining two pieces are placed in the mold in the same way as the two braids are placed in the mold.

20. Make three, and then sprinkle almond slices on top.

Steps 21 to 24