Danish horns

Overview

Danish horn Ingredients: 400g high-gluten flour 100g low-gluten flour 100g water about 270g salt 10g yeast 10g milk powder 15g fine sugar 55g butter 25g flaky Danish oil 250g, half an egg

Tags

• baking
• butter
• egg
• flaky danish oil
• high gluten flour
• low gluten flour
• milk powder
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Pour flour, milk powder, salt, fine sugar, and yeast into a mixing vessel and mix slowly for 1 minute;

   

2. 2 Add water and butter into a mixing vessel and stir slowly until there is no dry powder;

   

3. 3 Change to fast speed and mix until the dough is slightly smooth (expansion stage). Stop the machine and take out the dough

   

4. 4 Let the dough rest for 10 minutes, press it into a 2cm thick slice, apply oil, wrap it in plastic wrap, freeze it for 30 minutes, or refrigerate it for 1 hour;

   

5. 5 Take out the dough, roll it out, and wrap it in some oil (the oil content is 30%-40%);

   

6. 6 Roll it out to a thickness of 0.5cm, with a length-to-width ratio of 2:1 or 3:2. Fold one end to 2/3, then fold the other end 1/3 (fold three times once)

   

7. 7 Repeat the previous step twice (if the room temperature is higher than 20 degrees, you can rest the folded noodles in the refrigerator for 10 minutes) (fold three times)

   

8. 8 Roll out the dough to a thickness of 0.3-0.4cm, cut it into an isosceles triangle with a width of 9cm and a height of 18-20cm. Roll it up from the wide end, with the tip in the center of the dough and the end facing down, and put it into the baking pan;

   

9. 9 For final proofing, set the Depp oven to a fast heat setting of 50 degrees. After the temperature is reached, turn off the machine and let the remaining temperature in the oven ferment the dough until it doubles in about 1.5 hours. Take out the egg wash;

   

10. 10 Set the Depp oven to fast heat setting, 190 degrees in the middle and lower layers, bake for about 15 minutes, and take it out of the oven;