I remember one time last year when I was in a hurry to read early and didn't eat breakfast, I ran to the red mill in the back and bought a Danish handmade bread, and found out that it was actually a typical Danish bread.At that time, while eating, I was thinking: this is definitely not animal butter, it's definitely artificial butter! Because animal butter is more expensive, and the bakery definitely does not use expensive ingredients! The oil in the bread should be marinchi, that is, flakes of artificial cream, what professional masters often call doughnuts.There is a trans fatty acid in synthetic butter that has a very bad effect on human health.I haven't bought it since.This is breakfast for my husband.Although it was the first time that Danish handmade bread was made, it was basically a success.

WHAT YOU NEED

Ingredients

200 grams of starch
60 grams of low-fat flour
40 grams of fine sugar
5 grams of dry yeast
25 grams of eggs
140 grams of milk
20 grams of butter
A moderate amount of egg juice
4 grams of salt
Folded butter 125 grams

How TO MADE Danish handmade bread

Steps 1 to 4

1. All the ingredients of the dough, except the butter, are placed in the cooking machine, until the dough expands smoothly on the surface, then the butter is added until the complete stage.

2. The dough is crushed and placed in a fresh bag and refrigerated for half an hour in the refrigerator.

3. 125 g of butter is poured into a storage bag into a square shape, then the frozen dough is poured into a square shape, and the butter is placed in the middle;

4. Then fold it square and wrap it in butter.

Steps 5 to 8

5. The dough grows into a large square, folded inwards from one side to one-third;

6. Fold the other side again to complete a triple fold;

7. Do it twice in a row.

8. After being folded three times, the dough is kneaded to a thickness of about 1 cm and cut into slices 3 cm wide;

Steps 9 to 12

9. From the two ends of the face to the inside of the roll, rolled into a shape;

10. It is placed in a mold for final fermentation in a warm, moist place.

11. (I made five)

12. A well-fermented dough with egg yolk on the surface;

13. It is placed in the lower layer of a preheated oven at 190 °C, raised and lowered, baked for 20 minutes and then baked for 10 minutes at 160 °C.

14. Immediately after cooking, it is removed from the mold and cooled in the oven.

15.

Handy cooking tips

　　Small hints: 1 When kneading the dough, there may be bubbles in the dough, which can be broken with a toothpick; 2 Before the second triple fold, the dough can also be placed in the refrigerator to cool slightly; 3 If butter leaks during kneading, sprinkle a little high flour to prevent it from sticking to the kneading stick;