Danish Ringed Bread

2024-05-24 02:59:33 432

This is also a type of crispy bread, and the method of making dough is the same as that of ordinary Danish bread, with slight differences in shaping at the back. The bread made is layered in circles, resembling the tree rings.

Details of ingredients

High gluten flour170g
Low gluten flour30g
White sugar50g
Clear water70g
butter20g
Wrap in butter70g
milk powder12g
Eggs40g
salt3g
yeast5g

Technique

difficultybeginner
workmanshipbaking
tasteOriginal flavor
timeone day

Steps to make Danish Ringed Bread

1. Prepare the necessary ingredients for making bread, wrap them in butter and prepare separately, not included in the dough ingredients.
2. Wrap in butter to soften at room temperature and put it into a fresh-keeping bag. Roll it open and form a square shape. Put it in the refrigerator and refrigerate for later use.
3. Pour the ingredients for making bread into a large bowl.
4. Stir evenly until there is no dry powder.
5. Move to a silicone pad and start kneading the dough to form a smooth dough. Once the dough starts to gluten, there is no need to knead until it expands.
6. Put the dough in a bowl, cover it with cling film, and put it on the top of the refrigerator for low-temperature fermentation for 8 hours.
7. The fermented dough should have grown to 2-2.5 times its size.
8. After fermentation, exhaust the dough and roll it into large pieces, about three times the size wrapped in butter.
9. Fold up the left side of the dough, then fold up the right side as well, and place it horizontally
10. Wrap with cling film and refrigerate for 15 minutes. Repeat steps 8-10 for a total of 3 operations.
11. Take out the pre made thousand layer dough for the last time and roll it out into a rectangle.
12. Use a knife to cut long strips of equal width on the long side of the dough.
13. Take out a long strip and roll it up from one end, then put it into a paper cup holder. As shown in the picture, the finished product is a high central ring-shaped bread.
14. As shown in the picture, the resulting bread will be relatively flat and chubby.
15. Put the prepared bread germ into the oven for selection and let it ferment for 20 minutes. Then brush a layer of whole egg mixture, and then choose to bake at 165 degrees Celsius for 20-25 minutes.
16. Take it out of the furnace, let it cool, and after breaking it off, it will become soft layer by layer.
17. Finished product drawings
18. Finished product drawings