Although I've always loved Danish bread, brick bread, and so on, it's the first time I've made it myself, and I've found that folding is a technology.Good butter doesn't look like my mother's, and what's sadder is that after it's done, I read the book and thought about it, and found that the direction of the stack was wrong.Although it's not a successful folding, it's definitely a successful bread.It doesn't taste bad, the bread is good, but overall it's satisfying.Although from eight o'clock until two o'clock in the morning, I found that the time and hard work paid were proportional to the taste of the bread, haha.Let's continue to practice, bread is better than cooking! Tonight we will continue to summarize the experience and fight against Danish small bread again.For an early success of the Great Brick of Lhasa

WHAT YOU NEED

Ingredients

Bread flour 225
Low-fat flour 75
Fillings: Red beans in moderation
A moderate amount of yeast
Fine sugar 30
A moderate amount of salt
Milk powder in moderation
Egg juice 45
Water and water
Butter 140 (wrapped in flakes)

How TO MADE Red bean Danish bread

Steps 1 to 4

1. Put all the dough ingredients except the butter in the wrapping barrel, choose the dough and dough procedure, stir until the dough is smooth

2. Add the butter and continue until the thin film can be pulled out.

3. Place the dough in a freshness bag and place it in the refrigerator to freeze for 30 minutes.

4. When frozen, the dough is wrapped in flakes of butter, removed, and placed on a board to form a square.

Steps 5 to 8

5. Remove the frozen dough, knead about twice as much butter, and place the butter in the middle of the dough

6. Fold the dough on both sides inward and press tightly together.

7. Fold the dough in the direction of folding, fold it from the right side 1/8 and then fold the left side of the dough together.

8. Pair again, complete one 4 fold.

Steps 9 to 12

9. The dough is folded in a straight line, with a moderate amount of red beans in the middle.

10. Fold the left dough and put it on the red beans.

11. Fold the right side of the dough inward, completing one 3-fold fold.

12. Freeze in the refrigerator for 1 minute.

Steps 13 to 16

13. Cut the frozen dough to the side.

14. Divide the average into two parts, stack the two doughs.

15. An average of three articles.

16. Cut upwards to flatten the dough, while stretching it into three braids.

Steps 17 to 20

17. The cut side is folded and placed in the middle of the dough.

18. Fold the two ends of the dough together.

19. Put it in the bucket.

20. Fermentation stops when the dough is lightly pressed by hand without adding any pulp and with slight tension

21. Select the cooking process, 50 minutes.