Garlic Butter Danish Bread Loaf 蒜蓉黄油丹麦面包


This has been my all time favourite project.... the bread making especially this Danish bread loaf. Oh well, a super tedious project but brings great satisfaction and makes you smile along the process. Only a true baker will know such a feeling. Hope you will love it too ! Please read on for more.

Ingredients for danish dough : (for one 4x9" tray)
230gm   bread flour
100gm   all purpose flour
16gm    milk powder
1/2 tspn  salt
1-1/2 TB  sugar
1 tspn  instant yeast
2 small eggs (about 90gm)
40ml   milk
70ml   water
40gm  cold butter, chopped

*180gm  butter
Egg glazing : 1 egg yolk mix with 1 tspn milk
* some mixed herbs garlic butter to spread

Method :
(1) combine all ingredients (except butter)  into a big bowl and stir to form a soft dough then add in butter continue kneading till everything well cooperated.
(2) shape dough into a ball then keep it into a plastic bag and slightly flatten it  Keep refrigerated for overnight or at least for 4 hours.
(3) for butter, weight the butter then cut into 6 portions, arrange butter into a small plastic bag which about 4 to 5" big then press to flatten into equal square size. Keep refrigerated till set. (But I had mine done in the easiest way, just cut the cold butter into big chunk and lined straight onto the dough.)
(4) now, after brings out the cold dough from fridge, place it to working table and knead till smooth for about 2-3 minutes. Then add some flour to the working table, and make sure the dough is well coated with flour then flatten dough into flat sheet about 15x15" size. Finally, place cold butter into the center and fold like an envelope to seal, as pictures shown below.





(5) after sealed, use rolling pin to press and roll dough into long thin sheet as picture shown below. About the size of 12x30" and make sure you sprinkle some flour while rolling it.

(6) now, fold flat dough into 3 folding as picture shown below. Then keep chilled for about an hour before the second process. This will helps the melting butter to get set.

(7) when dough is ready,  place it to a slight floured working table. By using rolling pin, flatten it by pressing dough from one end to the other longer end. Then roll it to get smooth surface.
(8) now, again make another folding by placing both end overlap meeting in the center, as picture shown below. We called this as 4 layers stacked laminating.

(9) after that make another fold to generate 4 layer laminating as picture shown below.

(10)  again keep chilled for an  hour till melting butter is set.

(11)  now, again flatten laminating sheet by pressing one end to the other end and always choose the longer side to enlarge the sheet. Once its done, spread readymixed herbs garlic butter over the flat dough. Then make a 3 fold laminating, again put it back to the fridge and keep chilled for another an hour till butter set.

(12)  and here comes the final rolling, brings out dough to a slightly floured working table and flatten it around the size of 12x20", then divide into 2 portions. Make another 2 cuts on each portions to get 3 stripes each, for the pony tail pleating.

(13) once the pleating is done, roll dough into round shape as picture shown below.

(14)  then place it to a 4x9" baking tray lined with greased proof papper as picture shown below.


(15)  let dough rest for another 2 hours or till double in size. Then brush with egg glazing before going into the oven.

Finally, bake at preheated oven 210'C for 25 minutes then turn it the other way round and continue baking for another 20 minutes under 195'C or till golden brown.

Olala..... this is the final product that I get @@@@ SUPER LOVING IT @@@  Have fun guys !

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