Danish dough
my recipe makes half of the original, it makes 1 Danish braid or 12 small rolls or 12 pinwheels
用料
| Danish dough | |
| starter | |
| warm water 115F | 3/4 cup (187.5 ml) |
| flour (75g) | 1/2 cup + 2.47 tsp |
| yeast (5g) | 1/2 tbsp |
| 5 mins later | |
| flour (112.5g) | 3/4 cup + 0.23 tsp |
| pastry flour (70g) | 1/2 cup – 1tbsp + 0.7 tsp |
| corn starch | 1 tbsp |
| sugar (25g) | 1/8 cup |
| unsalted butter, cold pieces | 1/2 cup + 2 tbsp |
Danish dough的做法
------ dough ------
For the starter, mix the water, yeast and flour together by hand in a large mixing bowl.
Let this stand for 5 minutes.add the all-purpose and cake & pastry flours to the starter, along with the sugar and 2 tbsp butter. Mix this using electric beaters (with the hook attachments) on low speed until the flour is blended in.
then increase the speed by one level and mix, adding the remaining 1/2 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes.---- rest 2.5 h ------
Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.--- 1st fold: book fold -----
On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold).---- chill 1 h -----
Chill the dough, covered, for just an hour----- 2nd fold: 1/3 fold -----
bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds.---- chill 1 h -----
Cover and chill for an hour.------- 3rd fold --------
Repeat 2nd fold again one more time---- chill 4h+ ------
cover and chill at least 4 hours or overnight
小贴士
used 2 tbsp + 5 tbsp butter this time