Danish Hand Bread

Overview

Last year, I remember one time I was rushing to study in the morning and didn’t have breakfast. I went to the Moulin Rouge in the back and bought a Danish hand-made bread. I found that it was actually the normal Danish bread recipe. As I was eating, I was thinking: The stuff in this is definitely not animal butter, it’s definitely margarine! Because animal butter is more expensive, and bakeries will never use high-cost ingredients! The oil wrapped in the bread should be margarine, which is flaky margarine, what professional chefs often call sweet flakes. There is a kind of trans fatty acid in margarine, which has a very bad impact on human health. I haven't bought one since. This is breakfast for my husband. Although it was my first time to make Danish hand-pulled bread, it was basically a success.

Tags

• baking
• children
• bread
• breakfast
• butter
• cake flour
• egg liquid
• fold in butter
• high gluten flour
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Place all the dough ingredients except butter in a cooking machine and beat until the gluten has expanded and the surface is smooth, then add butter and beat until complete.

   

2. 2 Flatten the dough and put it in a plastic bag and put it in the refrigerator for half an hour.

   

3. 3 Put 125g of butter into a plastic bag and roll it into a square sheet, then roll the frozen dough into a square shape and place the butter sheet in the middle;

   

4. 4 Then fold the four corners up to cover the butter;

   

5. 5 Roll the dough into a rectangular piece and fold it inwards 1/3 of the way from one side;

   

6. 6 Then fold the other side to complete a three-fold fold;

   

7. 7 Do the same twice as above and do a three-fold

   

8. 8 Roll out the dough after folding it into three parts until it is about 1cm thick, and cut it into 3cm wide strips;

   

9. 9 Roll the noodles inwards from both ends facing each other into a desired shape;

   

10. 10 Put it into the mold and perform final fermentation in a warm and humid place. (I made 5)

    

11. 11 Brush the surface of the fermented dough with egg wash;

    

12. 12 Place in the lower shelf of a preheated 190°C oven, turn the heat up and down, bake for 20 minutes, then bake at 160°C over low heat for 10 minutes. Immediately after taking it out of the oven, unmold it and let it cool on a baking sheet.