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Caramel Danish Bread | Recipe transcription of Katchanneru

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Ingredients

  • Strong powder : 150g
  • salt : 2g
  • sugar : 15g
  • Dry yeast : 2g
  • milk : 105g
  • Butter (for folding) : 60g
  • Butter (for kneading) : 15g
  • caramel : 30g
  • milk : 20g
  • Almond dice : Appropriate amount

Time required

150minutes

Procedure

  1. 1) Primary fermentation 00:41

    Wrap the butter (for folding) in a wrap, stretch it into a 15 cm rectangle, and cool it in the refrigerator.
    While cooling, put strong flour in a frying pan to make a dent in the center, put sugar and dry yeast in the dent, and add salt to the edge of the frying pan.
    Put warm milk in the dent and mix with chopsticks.
    After mixing to some extent, knead the ingredients in a frying pan, add butter (for kneading), knead and knead using the base of the hand. Tap several times to activate gluten.
    Roll and place with closed eyes down, cover and ferment for 1 to 1.5 hours.

  2. 2) Stretch the dough 02:13

    Degas, roll the dough, cover and let rest for 10 minutes.
    Stretch the dough into a 25 cm square.
    Place the butter chilled in 1 in the center, wrap it while bleeding air, and close the eyes tightly.
    At first, stretch the dough little by little while holding it with a cotton swab.
    After stretching it to 40cm x 15cm, fold it in three and change the direction to stretch the dough into a 26cm x 20cm rectangle.

  3. 3) Secondary fermentation 03:18

    Roll it toward the shorter side, and when you finish winding, firmly attach the stitches.
    Divide into 6 equal parts, put the dough in a heat-resistant cup, and arrange in a frying pan.
    Cover and heat on low heat for 20 seconds, then turn off the heat and ferment for 20 to 30 minutes.

  4. 4) Bake danish pastry 04:19

    After confirming that the dough is about one size larger, cover it and bake on low heat for 15 minutes.
    While being careful of burns, turn the bread over with the heat-resistant cup, cover it and bake it on low heat for 10 minutes. When it becomes brown, turn off the heat and put it on a net.

  5. 5) Make and finish the caramel sauce 05:35

    Put caramel and milk in a heat-resistant container and heat in a 600w microwave oven for 1 minute. Once the caramel is softened, mix it and heat it in a 600w microwave for another 45 seconds.
    Sprinkle caramel sauce on the bread. Put the almond dice on top and it's done.

Point

・ When putting the dough into the muffin cup, adjust the height of the cup so that the dough sticks out a little.
・ When you put the dough in the cup, shape it while applying light force so that it will not be crushed, and the baking will be beautiful.
・ Any type of caramel sauce is acceptable.
・ The heat-resistant container that melts the caramel should be deep so that it does not spill.
・ Because both sides are baked, the finish will be crispy.
・ If you add ham etc. when rolling, you can make a Danish pastry for meals.

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