Peach Danish
Monday, March 2, 2020
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Basic recipesDanish Pastry
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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
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Fats for layers:
250 g pastry margarine or butter for a richer
flavor, chill
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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.
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Content:
400 ml Full cream liquid milk
3 egg yolks
100 g granulated sugar
30 g cornstarch
1/2 tsp salt
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Glaze, mix and stir well:
150 g Apricot Jam
2 tbsp hot water
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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 10x10 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.