How to make Danish golden croissants

In today's society, many children have very poor hands-on skills. In order to let children learn to make Danish golden croissants, parents must teach them step by step. This is a very popular food, healthy and nutritious, and if you can't finish it, you can put it in the refrigerator. You must master the skills when making this food, and the fermentation process is essential.

1. First, make the yeast. Mix the water and yeast in the yeast material evenly until the yeast is completely dissolved.

2. Add the medium flour and salt in the yeast

3. Use chopsticks to stir into a ball

4. Knead the dough evenly. The dough is so sticky that it will get all over your hands.

5. Cover with a wet towel, ferment at room temperature for 2 hours, turn over and ferment for another hour, then put in the refrigerator for 24 hours.

6. Slice the butter and put it into a food bag. The food bag must be sturdy, and the roll bag in the supermarket is best.

7. Roll the butter into even thin slices and refrigerate for later use. There is no flaky butter at home. If you have it, these two steps can be omitted.

8. Mix all the ingredients except yeast and butter in the main dough and knead them evenly.

9. Divide the yeast into several small pieces.

10. Put the starter and the yeast in the main dough into the main dough and knead evenly. The Danish dough is relatively soft, in order to better fit the butter inside.

11. After kneading the dough into a uniform state, add butter and knead evenly. Because this bread does not need to be kneaded into a fully expanded state, the dough is uniform, smooth and elastic. The dough needs to be stretched in the later process of making the puff pastry. At this time, the dough does not need to be kneaded excessively to avoid affecting the taste by kneading the dough for a long time.

12. After fermenting at room temperature for half an hour, put it in the refrigerator overnight.

13. Take out the fermented dough, deflate it and roll it into large pieces. The size of the dough should be twice that of the butter.

14. Place the butter in the middle of the dough.

15. Fold both sides of the dough towards the middle, pat the dough gently to expel the air, and make sure to press the edges tightly, otherwise the butter will come out during the rolling process.

16. After turning it over, sprinkle a little flour on it and roll the dough from the middle to both sides into a rectangle. The technique should be even and gentle during the rolling process. If there are bubbles, be sure to burst them. If the dough is sticky when rolling, be sure to sprinkle it with flour before rolling it again.

17. Turn over again and fold the dough into three. Wrap in cling film and place in refrigerator to rest for 20 minutes

18. Repeat steps 17 and 18 three times. Add a little dough each time you roll it, which means three folds. The Danish dough is ready.

19. Shape the dough, cut off the excess dough at the edges, and cut the dough into regular rectangles. Don't throw away the cut scraps, you can use them later.

20. Cut the dough into isosceles triangles of equal size. Be sure to use a sharp blade. If the knife is too blunt, it will damage the puff pastry during cutting and affect the taste.

21. Roll up from the bottom of the triangle to the top.

22. When you are almost at the top of the roll, rub the top with your fingers. The top will become sticky after being rubbed thin, so it can be shaped.

23. After rolling, place the roll with the seam facing down on the baking tray.

24. Cut the scraps just cut into slices

25. Cut into four strips

26. Plastic surgery to create pigtails

27. Put it in the oven and ferment it for 1.5 hours at a temperature below 30 degrees. Brush it evenly with egg liquid.

28. Bake in a preheated oven at 190 degrees for 18 minutes

29. Cut the bread, don’t cut it off

30. Squeeze in the whipped cream

31. Just insert the strawberries

32. Finished product image

33. These are the leftover scraps. We can’t waste them. If we save the rest, it would be nice to make a Danish gold brick.

The waiters in the restaurant may not be so careful when cleaning the ingredients. The Danish golden croissants are simple to make, so it is safer to make them yourself.