「Jaro」Danish Dough| 丹麦面包烹饪方法，教你「Jaro」Danish Dough| 丹麦面包做法步骤图

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00：07 English Version 英文版
05：15 Chinese Version 中文版
09：39 花絮
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Danish bread is also called crispy bread. It is made by folding the butter and dough together and baked into a corner shape.
丹麦面包又称起酥面包，是由黄油和面团经过折叠处理起酥后的酥皮卷起角状烘烤而成的。

The retarding builds acidity, which leads to a pleasant complexity in the flavor of the Danish made from this dough. Served with milk or coffee, you can enjoy  a breakfast/ afternoon tea well.
长时间的发酵增加了面团的酸度，使得面团制成的丹麦面包产生令人愉悦的复杂性；可和牛奶或咖啡搭配作早餐或下午茶享用。

用料  

【Jaro】Danish Dough| 丹麦面包的做法  

1. Prepare for ingredients of dough.
   备好面团所需原料。

2. Mix and knead into a smooth dough, until it can pull out a thin film, with a small amount of serrations in the cracked opening.
   混合并揉成光滑的面团；以能拉出较薄的膜，破裂口有少量锯齿为准。

3. Put the dough in the refrigerator for more than 8 hours.
   放入冰箱冷藏松弛8小时以上。

4. Beat the roll-in butter evenly with a rolling pin, and then roll it to make it thin and even; store in the refrigerator.
   用擀面杖均匀敲打裹入黄油，然后擀压使其薄厚均匀；放入冰箱冷藏备用。

5. Roll the loose dough into a rectangle; put the butter in the center; fold the dough on both sides up and down to wrap the butter completely.
   将松弛好的面团擀成长方形；黄油铺在面团中央；上下两边的面团往中间折，将黄油完全包裹起来。

6. Rest in the refrigerator for 30 minutes, then take out and fold. Repeat this step for 3 times.
   继续放入冰箱松弛30分钟，再取出折叠；重复此步骤3次。

7. Take out the dough, make it into shapes you wanted; ferment at room temperature for one and a hlaf hour.
   取出面团，做成想要的形状；室温发酵1.5小时。

8. Brush with egg yolk.
   刷上一层蛋黄液。

9. Preheat the oven in advance; bake at 200C in a oven for 15 minutes.
   烤箱提前预热；放入烤箱（200℃，15分钟），烤至表面金黄即可。

10. Ding~The palate is soft, layered, rich in milk, and has a soft bread texture.
    叮，出炉啦！口感酥软、层次分明、奶香味浓、面包质地松软。

11. Photograph！
    合照来啦🤳点个赞呗❤️

小贴士

Generally, the temperature suitable for cracking is between 15-25 degrees, preferably around 20 degrees. So you can choose a good day to make it. (P.S The summer temperature in Hainan rarely falls below 30C 😥）
适宜开酥的温度在15-25℃之间，20℃左右最佳，所以制作的时候可以挑个好天气（然而海南的夏天很少低于30℃，我太难了）。

REFERENCE: Page 348 (Ch 9: Viennoiserie) of Textbook 113 Advanced Bread and Pastry.
参考《113 面包甜点｜烘焙食谱》348页，第九章维也纳面点。