How to make Danish hand-torn bread

Food, clothing, housing and transportation are important components of life. Among them, "food" has always been the most important for Chinese people. Only by eating well can we ensure a good body. Only by having a good body can we work and study better. The method of Danish hand-torn bread is very simple and it tastes very good.

1. Prepare the materials.

2. Except butter, put all the ingredients into the bread machine in the order of liquid first and solid later. Put the salt and sugar diagonally. Put the yeast in the middle of the top of the flour. Select the dough program and cook for 30 minutes.

3. After the bread machine stops, add softened butter and continue to select the kneading program for 30 minutes.

4. Knead it manually for a few minutes until it reaches the expansion stage.

5. Roll the dough into a ball, place it in a bowl for basic fermentation, cover with plastic wrap, and place in a warm place to ferment until it becomes 2-2.5 times its original volume.

6. Ferment at room temperature of 25℃ for about 1 hour. Dip your finger in flour and insert it into the dough. If the dough does not shrink, it means it is fermented well.

7. Take out the dough, knead it gently a few times to release the air, wrap it with plastic wrap, and refrigerate for 30 minutes.

8. Wrap them in butter and place them in a fresh-keeping bag, arranging them neatly.

9. The butter is hard at the beginning. Tap it gently a few times with a rolling pin and then roll the butter into thin slices. Refrigerate.

10. Roll the dough into 2.5 times the size of the butter slices, just enough to cover the butter slices.

11. Fold the top dough piece downwards.

12. Fold the bottom piece of dough upwards to wrap the butter and pinch the opening to seal.

13. Turn the dough over, with the seam facing down, and rotate it 90°. Roll into thin slices.

14. Fold the upper dough piece down at 1\3.

15. Fold the bottom dough piece upwards at 1/3.

16. Wrap in plastic wrap and refrigerate for 20 minutes.

17. Repeat steps 13-16 twice, for a total of three triple folds.

18. Roll the dough into a 1cm thick sheet and divide it into three equal parts.

19. Place it in an 8-inch non-stick mold, cover it with a lid and ferment it in a warm place for a second time until it is 2-2.5 times larger than its original volume.

20. Brush the surface of the fermented dough with egg liquid, put it into the preheated oven, set the upper and lower fire to 180℃, and bake in the middle layer for 30 minutes.

21. Out of the oven.

Eating well is a prerequisite for maintaining health. Although Danish hand-torn bread is simple to make, it is delicious and healthy, and is a common delicacy on the table.