Danish Pastry

Danish Pastry lấy công thức của bạn này

http://www.theguardian.com/lifeandstyle/2012/mar/09/homemade-danish-pastry-recipes-lepard


 

Bột nhào xong bọc kín để tủ lạnh qua đêm dễ cán hơn rất nhiều. Miếng bột mềm, mịn như lụa. Rất thích!

Công thức gốc lượng đường khá ít. Mặc dù đã cho gấp đôi lượng đường (55g) nhưng vẫn hơi nhạt. Nếu muốn làm nhân ngọt thì nên bổ sung thêm đường. Công thưc gốc phù hợp khi cuốn Croissant hay cuộn xúc xích

For the starter
1 tsp fast-acting yeast
75ml warm water
50g strong white flour

For the dough
About 75ml cold milk
2 egg yolks
50ml cold double cream
55g caster sugar (or more) – original recipe : 25g
250g cold unsalted butter, cut into 1-2cm cubes
300g 00 flour, plus extra for rolling
1 tsp salt
Beaten egg, to finish

For the starter, in a warm bowl dissolve the yeast in the warm water, beat in the flour until smooth, cover and leave for an hour to bubble.

Make the dough by whisking the milk, egg yolks, cream and sugar into the starter, followed first by the butter cubes and then by the flour and salt. Stir everything together to a rough, lumpy dough, scoop it out on to a floured worktop and roll out to 1cm thick. Fold it in by thirds, roll it out again as before, fold it in by thirds again, then wrap and chill for 30 minutes. Repeat this rolling and chilling sequence twice more, then roll and shape as needed.