This season is suitable for making hand-torn bread Today I made this Danish hand-torn bread, although the process of opening the pastry is a bit long, but it is really delicious
By Xin Xin Lin Lin Mommy
High gluten flour 300 g
White sugar 35
Salt 3 g
Yeast 5 g
1 egg
Pure milk 130 g
Butter 2 g
Layer with butter 115 g
1: Put all the ingredients except butter into the bread machine
2. Knead out the coarse film, add butter and knead out the glove film! Wrap the kneaded dough in plastic wrap and freeze in the refrigerator for 30 minutes!
3, fold the oil paper into a square size of 16 cm, put the butter slices for layering on the oil paper, roll out into a flat and seamless butter flake, put it in the refrigerator and refrigerate, take the dough out, roll out the dough twice as long as the butter flake, put the butter flake on it, fold the butter on both sides to wrap the butter, and pinch the seal! Continue rolling out in the direction of the opening at both ends, rolling out about 50 cm long, cutting off the place where the two ends are not wrapped in butter, folding one side of the dough to three-quarters of the position, folding the other side, folding it in half, wrapping plastic wrap, and freezing in the refrigerator for 20 minutes! The second time with the same steps as the first, continue to freeze in the refrigerator for 20 min
4, take the dough out and roll out into rectangles, cut into 4 strips, cut off the head and tail, brush a layer of butter in the mold, put the dough in the 8-inch mold, you can also put it in two 6-inch molds, I only have a 6-inch, I chose 8 inches of excess scraps are also placed in the small mold, covered with plastic wrap to wake up ~ you can also put it in the oven to wake up!
5: Apply a layer of egg liquid after waking up
6: Preheat the oven at 165 degrees, bake for 23 minutes, then adjust to 190 degrees and bake for 3 minutes!
7, delicious hand-torn bread is ready
8, while eating while tearing ~
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