Danish pastry By Chef Shireen anwer

Danish pastry

Danish pastry:

Flour 1 kg
Butter 4 ounces + 12 ounces
Eggs 2
Caster sugar 4 ounce
Water as required
Salt 1 tbsp
Instant yeast 2 tbsp heaped
Sieve flour add to it 4 ounce butter, sugar, eggs, salt, yeast and enough water, knead well to form into a soft dough, knead the dough very well, using more flour if required, the dough should be smooth, put the dough to rest in a greased bowl covered for first proofing for at least 1 hour, take out the dough and roll out evenly into a rectangular shape, place the remaining 12 ounces butter in the middle of the rolled out dough, fold the dough so that the butter is completely sealed in the dough, fold 1/3 of the dough over, cover with 1/3 from other side, this is the single fold, after each fold, cover the dough, leave to rest for 15 minutes, give 3 folding and make desired recipes.

Use this Danish pastry in making Croissants

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