The middle of the night is the best place to think, the time to write your inner voice.Some people don't understand what other people are doing, there are so many things in this world that I don't understand, sometimes I feel that not understanding is the most beautiful reflection, doing things in fact many times there is no reason, just to do it, this is the deep voice of the heart.

WHAT YOU NEED

Ingredients

270 grams of starch
White sugar 35 grams
5 grams of salt
6 grams of dry yeast
2 grams of modified
40 grams of milk
15 grams of milk
120 grams of water
20 grams of butter

How TO MADE Danish sheep horn

Steps 1 to 4

1. It is then opened, as shown in the picture, placed in a plate, sent to the freezer to be frozen.

2. Take it out when it's frozen and a little hard.

3. The criterion for judging is the soft hardness and the soft hardness of the packaged oil.

4. Remove the frozen dough from the pan.

Steps 5 to 8

5. The size criterion is: just enough to wrap the prepared oil.

6. Then place the prepared sliced Danish special butter in the middle of the prepared dough.

7. The so-called sliced Danish special butter is a sliced butter specially tailored for making Danish bread, its elasticity and crispness play a positive role in Danish bread, but if, at home, we do not have it and it is not good to buy, we take the butter at home while it is soft, put it in a plastic bag, slowly press it into slices, freeze, defrost, use it.

8. As long as you do it well, it's beautiful. Even if you don't do it well, it tastes pretty good.

Steps 9 to 12

9. Then fold the dough on one side.

10. Then fold the dough on the other end to completely cover the fat.

11. The trick here is that the dough that is wrapped in oil must be the same length and width as the oil and the dough, so that the opening is uniform and less waste is wasted.

12. The purpose is to tell the flakes of butter and dough inside, we're going to walk in a row, no one can pull back, otherwise we'll beat you to death, scare you, scare you.

Steps 13 to 16

13. Then use a dry stick, slowly open it, until it's about 0.5 cm thick, stop it, be sure to use the force evenly and gently, if you play with the bread in your hand as a treasure, then you're not far from success.

14. Fold the dough, flip it over, put it in the refrigerator for 10 minutes, open it again and fold it three times 0.5 cm thick, this is the second fold.

15. This is the third folding, and it's the third folding, and it's the third folding.

16. After the third fold, we put it in the fridge and take it out when we want to do it.

Steps 17 to 20

17. Take the three-fold dough out of the refrigerator and knead it into a 0.4 cm thick dough, removing the edges around it.

18. Divided into an equilateral triangle with a bottom of 8 cm and a waist length of 26 cm.

19. Then roll it up.

20. The coiled ram's horn is placed in a plate ready for waking up.

21. It's time to wake up, twice as big as it was.

22. Remove, brush the juice, and bake in the oven.

23. The baking temperature is: on fire: 200 on fire: 190 time: 12 minutes.

24. For reference only.

25. Roasted sheep's horn out of the oven, brushed with homemade sugar water.

26. It's cold, let's organize it.

27. It's like this.

28.