Denmark spits department to call off again crisp say department, wrap butter to leave crisp hind, the grandma is sweet full-bodied, and distinct, cortical crisp, inside in soft, more delicious than saying department commonly.
Room of general and professional cake can use the machine that control an aspect to leave to dough crisp, because strength is strong even, the operation is convenient also, the handiwork that the introduction can operate one kind in domestic kitchen today opens crisp method, a bit is not hard also, look together next.
With makings: Can make 2 square learning hutch say department model, I used square of a Hello Kitty to say department case, an aureate and moire square says department case.
Cold water 130 grams, yeasty pink 5 grams, tall strength flour 240 grams, weak strength flour 60 grams, milk powder 20 grams, salt 5 grams, fine saccharic 50 grams, condensed milk 10 grams, entire egg fluid 30 grams. The butter that do not have salt (give film) 40 grams, piece shape butter (leave crisp) 120 grams.
Practice:
1.Prepare all sorts of feeding material, the butter that do not have salt cuts small, bate falls in room temperature.
2.Outside will dividing butter all feeding material is ordinal enter barrel of chef machine mix inside, preliminary knead a group (yeasty pink does not contact candy salt directly) .
3.Continue to knead dough, knead dough to give muscle, can draw the position of a thick film.
4.The butter succeed add after joining bate kneads dough.
5.While chef machine kneads dough, will piece shape butter clip is among two oilpaper, roll becomes even rectangle piece shape, put freezer refrigerant.
6.Knead dough to absorbed butter completely, become smooth and exquisite.
7.Cut a dough, the drag that use a hand all around, drawing gives even film, expand completely namely condition can (do not use hand drag dough, lest tear section tendon) .
8.Grow dough roll square is thick piece, the lid is good last film enters freezer refrigerant 1 hour (the temperature ability of the dough center after roll is smooth and brim is consistent, if be conglomerate form, central temperature is met prep above brim) .
9.Will refrigerant good dough is taken out, roll becomes butter piece double big, butter piece put an inter, the face of two side piece fold among face, the inter holds close juncture.
10.Rotate dough 90 degrees, the direction of edge juncture the face piece what roll becomes 0.5cm is thick piece (press first press place of the interface intermediate to roll back and forth, rectify again next piece from A to Z roll is moved. Weight should be used when roll face, forcibly even, such butter interlining ability distributing even) .
11.the face piece cent becomes trisect, or so two end are ordinal toward intermediate fold.
12.If the graph finishs first time 3 fold.
13.first time 3 the face that has lost piece the lid is good last film, refrigerate into freezer flabby 20 minutes.
14.Take appear personally piece, rotate 90 degrees, new roll becomes a rectangle piece shape.
15.Repeat undertake the 2nd times 3 fold.
16.The lid is good last film, reentry freezer cold storage is flabby 20 minutes, finish the 3rd times likewise again later 3 fold.
17.Take out the 3rd 3 dough after folding from freezer, roll is become thick make an appointment with 1cm piece, from the incision intermediate (the amount that is divided into two square to say department case, hello Kitty model should compare aureate ripple the model is a few more largish, can divide into 6: 4) .
18.Will among them a dough cuts 6 finger thick.
19.Attend tangent plane day, coping mediate is together.
20.Had made up according to the method that invents three-ply plait.
21.Hold two end and furl, two two in putting square to say department case.
22.Put the lower level in oven, install 28 degrees, ferment 90-100 or so minutes (ferment temperature cannot exceed 30 degrees, lest butter melts,mix crisp) .
23.Wait for dough to ferment full, fluid of a few yoke is brushed in the surface (yoke adds a few water smooth) .
24.Put warm-up to the lower level in 170 degrees oven, bake 25 minutes or so. Specific time and temperature want to be adjusted according to the take into consideration the circumstances of actual furnace temperature of different oven, if coping expands hind too adjacent go up canal, can build tinfoil appropriately.
25.After been bake, take out from inside oven.
26.Take the advantage of hot drawing of patterns, air is cool can.
Little hint:
1.Butter uses an account that wraps the common butter that do not have salt can, do not use the fermenting with too low melting point butter. And should ensure before wrapping dough, butter and doughy temperature want enough low, otherwise butter melts easily in dough, do not have beautiful statified.
2.What I use is gold uses tall strength flour like biscuit, measure with this water just appropriate, if use the tall muscle flour of other trademark, should ensure muscle is spent enough, should make dough complete additionally hydration, the dough with proper water content is fuller, it is better that muscle is spent. Excessive or hydration is insufficient, metropolis influence opens crisp stability and finished product organization.
3.I was used 3 times 3 fold, also can use 4 fold wait for crisp method. After be being refrigerated every time again before roll leaves, want the face piece rotate 90 degrees, let last the way that folding mouth parallel opens at roll.
4.Wake finally the process of hair is compared common sweet when biscuit is used, should grow, it is 90-110 commonly or so minutes. If wake,is butter to pour out of in sending a process, the specification ferments temperature is exorbitant, finished product can be mixed crisp. Wake the time of hair wants enough, if wake,send inadequacy, the construction is too strict solid, expand degree insufficient; If wake hair is excessive, the structure will be too inattentive, appear collapse waist and time shrink.
