Danish Recipe

A Danish Pastry is a multilayered sweet pastry in the viennoiserie tradition. The type of Danish Pastry is a sweet bread. The place of origin of Danish Pastry is Denmark. The main ingredients in Danish Pastry are wheat flour, butter, milk, egg, yeast. Danish means it's related to Denmark or it's people or language.

Nutritional Value:-

100 grams of Danish Pastry contains 374 calories.

Total Fat 22 grams, Cholesterol 23 mg, Carbohydrate 37 grams, and protein 8 grams.

It also contains Vitamin A, Calcium or Iron.

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• Durable material the storage bottle is designed with transparent material and the remaining liquid can be seen. Effective and efficient cleaning.
• Handheld liquid dispenser brush with replacement sponge.

• Hole design on the handle is convenient to hang it on the wall or other places when not in use, easy to store. The cleaning brush is simple and easy to use, the cleaning fluid into the cleaning brush container, and when combining with the brush, press the top, in the clean, there will be a rich bubble out, excellent cleaning ability.
• The kitchen dish brush is easily removing the back on the pot with a scrubber on the backside of the brush and even you don't need to change your cleaning tools. Automatic soap dispensing can avoid waste of clean fluid and save your money.

 Ingredients:-

1. Flour, 1 kg
2. Gluten, 30 grams
3. Yeast, 40 grams
4. Sugar, 100 grams
5. Salt, 20 grams
6. Melted Butter, 100 grams
7. Eggs, 10 nos.
8. Milk, 500 ml

For Butter Block

1. Butter, 500 grams
2. Flour, 100 grams

 Method Of Cooking:-

1. Sift all dry ingredients and combine in a mixing bowl.
2. Add the yeast, egg and milk.
3. Start to mix the dough on the speed of 1 for 4 minutes and then speed 2 for 5 minutes.
4. Now add melted butter and kneaded the dough.
5. Check the dough to see if has been kneaded well.
6. Mix the butter with flour and roll the butter between sheets to form a block and chill.
7. Rest for 20 minutes, remove and roll, add the butter block and give the book fold, place in the refrigerator.
8. Remove and roll again, give book fold.
9. Repeat this process 3 times.

• Note each time the rolling is done the dough should be kept in the refrigerator for cooling.

1. Finally, sheet out to 3 mm, roll out various shapes.
2. Place on a baking tray and leave to prove. When proved, egg wash and bake in an oven at 220°C for 5 minutes then at 180°C for 7 minutes.
3. Glaze the melted apricot jam as soon as they come out of the oven.

Remarks:-

• In this recipe, the very important and essential step is proofing in this recipe the pastry we're proof 4-5 times. And each time it takes 2-3 hours.
• If you wanna use market jam. Use mixed fruit jam.
• Preheat your oven at 220°C for 30 hours.
• Now it's ready to serve your children, guests and family members.

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Croissant Recipe https://foodpreview.blogspot.com/2020/09/croissant-recipe.html

Baklava https://foodpreview.blogspot.com/2020/09/baklava.html

Volkorn https://foodpreview.blogspot.com/2020/09/volkorn.html

Stollen https://foodpreview.blogspot.com/2020/09/stollen.html

Sourdough Bread https://foodpreview.blogspot.com/2020/09/sourdough-bread.html

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