In the spring, the brightly colored and beautiful fruit Danish crisp has become the most eye-catching presence in the bakery.
Round, curved, bull-shaped, windmill-shaped... The puff pastry is warm and moist, the shape is gorgeous, and a "plain" puff pastry dough has a dizzying "72 changes".
Good looking is good looking, but when it comes to plastic surgery, many people have made it difficult. The mere opening of the puff pastry is already bald (the chef's hat knows everything), plus all kinds of plastic surgery... Don't say it, there is not a single one left.
Therefore, this time Xiaoyou specially arranged a collection of Danish pastry plastic surgery methods. Pairing a layered, crunchy and fragrant layer with brightly colored, fresh and sweet fruits not only enriches the taste, but also gives the bread jewelry box-like eye-catching gorgeousness!
On the basis of the pastry dough, we will show you the shape of 5 kinds of fruit Danish puff pastry!
1 dough, 5 shapes, decorated with different fruits. Burn your never-ending battle soul, Kai Crispy Man!
(The secret of the universal plastic surgery method: pick up the rolling stick, aim at the dough and shout: Look at my 72 changes!) ）
Preparation before production
Device Tools
ingredient
Equipment: oven, fermentation tank, mixer
Mold: Sanneng mold SN6204, SN6033
Tools: several sorting bowls, electronic scales, rolling sticks, measuring scales
Ingredients table
This recipe can make 10 fruit Danish puff pastries
<col>
quantity
Baked percentage
[A] Main dough
High gluten flour
600g
100%
Caster sugar
60g
15%
salt
12g
1.8%
High sugar dry yeast
4%
butter
30g
12%
Purified water
300g
50%
【B】 Wrap in oil
Friesland
Lactic acid flake butter 82%
250g
20%
【C】Decoration*
Kasta Sauce*
Amount
-
Whole egg mixture
Canned yellow peaches
Half
raspberry
pitaya
fig
Strawberry
blueberry
* The fruit decorated part can be selected according to personal preference;
*Recipe reference for Custar sauce, click here to jump.
Production process
1/21
Prepare Danish dough in advance: see Steps 1-12 in The Dough Preparation;
2/21
Roll out the Danish dough that has been folded twice above to a width of 27 cm and a thickness of 0.4 cm.
3/21
Cut the dough into lengths. It is a square with a width of 9 cm.
1. Ode to figs
4/21
Prepare the Sannone SN6204 mold and lay a 9x9cm dough flat in the mold. (torus)
5/21
Fold the 4 corners inwards, press to the bottom, and finish.
2. Red fruit star flower
6/21
Prepare the Sannon SN6033 octagonal star mold and lay a piece of dough flat in the mold.
7/21
Press the 8 corners into the mold and finish.
3. Large bowl of yellow peaches
8/21
Prepare a circular mold with a diameter of about 6.5 cm, placed in a diamond shape, pressed semicircle on the dough.
9/21
Turn the dough on one side of the semicircle and press it against the other side.
10/21
finish.
4. Wildberry windmill
11/21
The diagonal length of the dough skin is 12.5 cm, and each of the four corners is marked with 1/3 engraved marks, and 3 equal parts are cut.
12/21
The 8 corners fold towards the center every other corner, repeat the action, and finally form a windmill shape.
13/21
Stuff the last 1 corner into the previous corner and you're done.
5. Blueberry Danish puff pastry
14/21
Fold the dough in half into a triangle, take the sides 1.2 cm long and 2 cm wide, and cut downwards.
15/21
Turn over the dough, fold the cut edges, fold the corners cross-fold, and press to fit.
16/21
17/21
In an environment with a temperature of 30 ° C and a humidity of 70%, fermentation is given for 1 hour.
18/21
The moldless version is lightly brushed with a layer of whole egg liquid.
19/21
Large bowl of yellow peaches decorated with half a canned yellow peach;
Press a baking stone in the center of the wildberry windmill to prevent the corners of the windmill from scattering during baking;
Fig chanson, red fruit star blossom, blueberry Danish puff pastry squeezed in an appropriate amount of karstack sauce.
20/21
The mold model is baked at 220 °C and 200 °C in the oven, and baked for 13 minutes on 220 °C and 180 °C above the heat of the moldless model.
21/21
Finish, decorate with your favorite fruit to your liking.