Ghee bread, after layering, compared to a thousand layers of ghee, its taste is more full, unique in flavor, and the outer ghee is soft, requiring later fermentation and baking.Gourmet bread can be basically divided into Danish bread and Danish dough. Danish dough and Danish dough do not differ much, only the recipe is slightly different, but strictly speaking, Danish dough is also a type of Danish dough.So what's the difference between Danish bread and Danish dough? Danish dough is richer in liquid ingredients, with egg juice, milk, water, etc. Danish dough has relatively little liquid content, most of it has no egg juice or a small amount of egg juice, and most of it only has water and no milk.So the Danish dough is rich in ingredients, which makes it even more delicious.In addition, the shape of the Danish dough is more varied, and a variety of fillings and fruits can be added.It is more commonly found in the form of cow horn bags.It's a little cumbersome to make, but when you get that bite in your mouth, it makes all the money worth it.Today, we're going to introduce you to a Danish windmill bread, and let's experience the rich flavor of the bread!

WHAT YOU NEED

Ingredients

Dough: moderate
280 grams of high-quality flour
120 grams of low-fat flour
40 grams of sugar
7 grams of salt
16 grams of milk powder
8 grams of yeast
One egg.
200 grams of milk
40 grams of butter
Wrapped in oil: moderate
240 grams of butter
Inside filling: moderate
Blueberry juice in moderation
Mango seeds in moderation

How TO MADE Danish windmill bread

Steps 1 to 4

1. Prepare all the materials.

2. The dough material, excluding the butter, is added to the CM-1500 cookware stirring bucket, opening one layer into a clump, and turning the dough into three layers.

3. When the surface of the dough is smooth, add softened butter and continue to knead the dough with 3 layers.

4. When the dough reaches the expansion stage, it stops after a thinner film is produced.

Steps 5 to 8

5. The dough is pressed flat, covered with a preservative film and refrigerated for one hour.

6. Cut the slices of butter as evenly as possible, with a fresh film on the top and bottom, alternately beat slowly with a walking hammer (stainless steel chopping stick), form a square with a length of about 19 cm, put in the refrigerator for backup.

7. The frozen dough and butter are removed at the same time, and the dough is shaped into a square twice the size of the butter, with a side length of about 26 cm.

8. Place the butter at a 90-degree angle in the middle of the dough, fold the dough into squares, wrap the butter, and squeeze the joints tightly.

Steps 9 to 12

9. The opposite side alternates the dough into a rectangle about three times as long (about 20 x 60 cm).

10. Fold left and right 1/4, fold back and forth, complete 4 folds at a time (can be refrigerated for 30 minutes)

11. Extend the direction of the dough fold, fold the left side 1/3, fold the right side in superimposed fold, complete one 3 fold.

12. Freeze the dough for one hour.

Steps 13 to 16

13. Then open the dough again and fold it three times.

14. After one four-fold and two three-fold dough packages, refrigerate in the refrigerator for one hour.

15. The frozen dough is removed and ground into a rectangle about 5-8 mm thick, cutting off four sides.

16. Cut into a square about 8 cm long, about 70 grams each, with four corners cut, without cutting, into the shape of a windmill.

Steps 17 to 20

17. A well-shaped dough is placed on a griddle.

18. The bread is removed, the surface is evenly brushed with the egg juice, a small hole is made in the center with the fingers, and a small spoon of blueberry jam and mango seeds are placed separately.

19. In the baking, you can see the beating layer, and the color is beautiful.

20. Finished product

21. Finished product