How to make Danish hand-torn bread?

Ingredient Details

Main Ingredients

High Gluten Flour 200g

Low Gluten Flour 60g

Fine Sugar 40g

Salt 4g

Dry Yeast 5g

Egg wash 25g

Milk 140g

Butter 20g

Collapse Butter 125g

Egg wash moderate amount

Danish hand torn bread steps

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1

Place all the ingredients of the dough ingredients, except the butter in the chef's machine, and beat until the gluten extends to the surface smooth, and then add the butter and beat it until the complete stage.

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2

Press the dough into a plastic bag and place in the refrigerator for half an hour.

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3

Put 125g of butter in a plastic bag and roll it out into a square, then roll out the frozen dough into a square and put the butter in the center of the slice;

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4

Then fold the corners up to enclose the butter;

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5

Roll the dough into a large rectangular piece, and fold it inward 1/3 of the way from one side to the other;

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6

Fold the other side over to complete the triple fold;

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7

Do the same thing twice more! two more triple folds

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8

Roll the dough after the three triple folds until it is about 1cm thick, and then cut it into strips 3cm wide;

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9

Roll it inward from the ends of the strips, and then roll it up into a Ruyi shape;

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9

This is the first time you have to make a triple fold. p>

10

Place in molds for final fermentation in a warm, moist place. (I made 5)

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11

Brush the top of the fermented dough with egg wash;

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12

Place the dough into the lower shelf of the preheated oven at 190℃, with the top and bottom burners, and bake for 20 minutes, and then bake for 10 minutes at 160℃ on low heat. Remove from the oven and unmold immediately and let cool on a baking sheet.

Tips

Words of advice:

1. When rolling out the dough, there may be air bubbles in the dough, just poke it with a toothpick;

2. You can also put the dough into the fridge to chill slightly before the second triple-folding;

3. If there is any butter leakage when rolling, sprinkle a little bit of semolina powder slightly to prevent it from sticking to the rolling pin;