Danish Shredded Thousand Layer Bread

2024-09-05 10:29:09 Bread

------ --------	Dough ingredients
High-gluten flour 125g	Low gluten flour 125g
Salt 4 grams	sugar 30g
Yeast 4 grams	Water 60 grams
Milk 65ml	Butter 15 grams
------ --------	Butter slices
Butter 120g	------ --------

How to make Danish hand-shredded layer bread Illustration of how to make Danish hand-shredded layer bread 1

Step 1

First we make the dough and put all the ingredients into the kneading cylinder. We need to pay attention here that the salt and sugar do not come into direct contact with the yeast. All liquid ingredients need to be refrigerated. Illustration of how to make Danish hand-shredded layer bread 2

Illustration of how to make Danish hand-shredded layer bread 2

Step 2

Knead the dough with a chef's machine at medium speed for about 8 minutes. Once the surface of the dough is smooth, measure the temperature of the dough. It needs to be below 24 degrees. Illustration of how to make Danish hand-shredded layer bread 3

Illustration of how to make Danish hand-shredded layer bread 3

Step 3

Wrap in cling film, roughly shape into a rectangle and refrigerate for half an hour until ready to use. Illustration of how to make Danish hand-shredded layer bread 4

Illustration of how to make Danish hand-shredded layer bread 4

Step 4

Fold the baking paper into 15×15 cm, put 120 grams of refrigerated butter into it, roll it into even sheets, put it in the refrigerator for 20 minutes and set aside. Illustration of how to make Danish hand-shredded layer bread 5

Illustration of how to make Danish hand-shredded layer bread 5

Step 5

Roll the rested dough, smooth side down, into a rectangle 32 cm long and 17 cm wide. Illustration of how to make Danish hand-shredded layer bread 6

Step 6

Wrap the butter slices in the middle and seal tightly. Illustration of how to make Danish hand-shredded layer bread 7

Step 7

Roll it out, about 18 cm wide and 45 cm long. Illustration of how to make Danish hand-shredded layer bread 8

Step 8

Fold both sides to the middle. Illustration of how to make Danish hand-shredded layer bread 9

Step 9

Fold in half again. Illustration of how to make Danish hand-shredded layer bread 10

Step 10

Wrap it in plastic wrap and refrigerate it for half an hour. The first quarter fold is done. Illustration of how to make Danish hand-shredded layer bread 11

Illustration of how to make Danish hand-shredded layer bread 11

Step 11

Take out the relaxed dough and continue to roll it out to a width of 18 cm and a length of about 50 cm. Illustration of how to make Danish hand-shredded layer bread 12

Illustration of how to make Danish hand-shredded layer bread 12

Step 12

Cut off the uneven parts at both ends. Illustration of how to make Danish hand-shredded layer bread 13

Step 13

Sweep the smooth side down to remove excess dry flour and spray with a little water. Illustration of how to make Danish hand-shredded layer bread 14

Illustration of how to make Danish hand-shredded layer bread 14

Step 14

Fold it up. Illustration of how to make Danish hand-shredded layer bread 15

Step 15

Wrap in cling film and refrigerate for half an hour, then fold in thirds for the second time. Illustration of how to make Danish hand-shredded layer bread 16

Illustration of how to make Danish hand-shredded layer bread 16

Step 16

Take out the relaxed dough and continue to roll it out to a width of 18 cm and a length of about 50 cm. Illustration of how to make Danish hand-shredded layer bread 17

Illustration of how to make Danish hand-shredded layer bread 17

Step 17

Still sweep away the excess flour, spray a little water, and fold it again. Illustration of how to make Danish hand-shredded layer bread 18

Step 18

Wrap it in plastic wrap and refrigerate it for half an hour. The third fold is completed. At this point, the folding step is completed. A total of 4×3×3, 36 layers. Illustration of how to make Danish hand-shredded layer bread 19

Illustration of how to make Danish hand-shredded layer bread 19

Step 19

Take out the relaxed dough and perform final shaping. With the smooth side facing down, roll it out to 50 cm long and 18 cm wide. Illustration of how to make Danish hand-shredded layer bread 20

Illustration of how to make Danish hand-shredded layer bread 20

Step 20

Cut off the uneven part of the head, sweep away excess flour, and spray with a little water. Illustration of how to make Danish hand-shredded layer bread 21

Illustration of how to make Danish hand-shredded layer bread 21

Step 21

Roll up from top to bottom. Illustration of how to make Danish hand-shredded layer bread 22

Step 22

Make the bottom edge thin and seal tightly. Illustration of how to make Danish hand-shredded layer bread 23

Step 23

Cut into three-centimeter pieces, and you can see clear layers on the cut surface. Illustration of how to make Danish hand-shredded layer bread 24

Step 24

Put it in a paper tray and let it ferment under 28 degrees. Remember not to make the temperature too high. If the butter melts in advance, all the efforts will be wasted. When fermentation is about to finish, preheat the oven to 220 degrees and 190 degrees for 15 minutes. Illustration of how to make Danish hand-shredded layer bread 25

Illustration of how to make Danish hand-shredded layer bread 25

Step 25

The fermented dough has doubled in size. Brush the surface with egg wash and place it in the middle and lower racks of the oven for baking. The time can be adjusted flexibly according to the conditions of your own oven. Illustration of how to make Danish hand-shredded layer bread 26

Illustration of how to make Danish hand-shredded layer bread 26

Step 26

After the bread comes out of the oven, brush the surface with butter and let it cool before eating! Illustration of how to make Danish hand-shredded layer bread 27