Cinnamon Raisin Rolls

Basic Recipes Danish Pastry

·         Materials:

400 g high protein flour
100 g wheat flour proteins are being
11 g instant yeast
27 G milk Powder
75 g granulated sugar
8 g salt
3 egg yolks
230-250 ml cold water depending moisture flour
100 g butter (butter)
1 egg yolk for spreads
400 g canned peach fruit, drain, split into 4

·         Fats for layers:

250 g pastry margarine or butter for a richer flavor, chill

·         How to make:

1.    Mix and stir flour, instant yeast, milk, salt, sugar, egg yolks while kneading into a blended dough. Add butter and knead until flat but not faded.
2.    Round the dough, cover it with plastic and store it in the refrigerator for 1 hour. Before it was formed let's leave the room temperature for 30 minutes.
3.    Flatten the dough above the surface, enter the folding fat according to the French method. Then start folding 6 times single-fold or 4 times the double fold until complete. Cover the dough using plastic and leave it in the refrigerator for 1 hour.
4.    Remove from the refrigerator and let stand for 30 minutes at room temperature before it is formed and filled to taste.

Another Recipe

Peach Danish

·         Content:

400 ml Full cream liquid milk
3 egg yolks
100 g granulated sugar
30 g cornstarch
1/2 tsp salt
1/4 tsp vanilla essence

 ·         Glaze, mix and stir well:

150 g Apricot Jam
2 tbsp hot water

·         How to make:

1.  Via: Reheat the milk over the small fire until it is hot, while in another container shake the egg yolks and sugar until the pale color, input cornstarch, salt, and essences, shake briefly until blended. Pour about 1/3 parts of the hot milk into egg dough, stirring whisk up to flat.
2.    Pour back into hot milk and reheat over a small fire while stirring until boiling. Remove and input the contents into the triangle plastic, cut the edges 1 cm.
3.    Prepare the basic dough Danish pastry until the stage is ready to be formed. Prepare a short pan, dab it with thin, thin butter, set aside. Flatten dough 0.5 cm thick, cut into size 10 x 10 cm with the help of a sharp knife or pastry wheel (cutter pizza), cut without breaking on the 4 sides in a diagonal direction.
4.    Apply the dough surface with an egg then fold to 4 sides towards the center so that it forms a Ferris wheel, glue the edges with an egg spread. Put on a baking pan, apply back its surface with eggs.
5.    Spray the VLA right in the middle and then put one piece of peach. Press slightly to paste. Be warned for 1 hour. Turn on the oven at 190oC. Bake for 30 minutes or until golden yellow. Pick up and chill. After cold apply with glaze using a brush.

·         Content:

100 g Almond Powder
50 g butter
60 g granulated sugar
30 g Honey
1 egg
10 g Cinnamon Powder
150 g raisins

·         Glaze mix and mix well:

100 g Apricot Jam
2 tbsp hot water

·         How to make:

1.   Prepare the basic dough Danish pastry until the stage is ready to be formed. Prepare 20 paper cups, set aside. Contents: Mix all ingredients for the contents except raisins, shake using a mixer with low speed to flat, set aside.
2.    Flatten of the Danish pastry as thick as 0.5 cm with a size of 20 x 40 cm. Apply the contents evenly on the dough surface then sprinkle the raisins.
3.    Scroll slowly while compacted, cut to 2 cm thick and put on the paper cup that has been prepared, let stand for 60 minutes. Preheat the oven at a temperature of 190oC. Bake a Danish pastry for 20 minutes or until brownish-yellow. After ripe dab with glaze using a brush.

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