How to Make Danish Hand-Torn Golden Bricks

Danish hand-pulled golden bricks are a dish that many people make, and the taste varies depending on the method.Cooking Network Cooking Network shares the Danish hand-pulled golden brick recipe, simple, delicious, and hearty to eat. Following this method, you will get a Danish hand-pulled golden brick with all five flavors - sweet, savory, spicy, sour, and salty.

Danish hand-pulled golden bricks Ingredients Introduction

High-gluten flour (160 grams)Bread flour (90 grams) Pure water (110 milliliters)Low-gluten flour Powdered milk (15 grams) Salt (3 grams) Yeast (4 grams)Butter (for wrapping, 110 grams)(15 grams) Salt (3 grams) Yeast (4 grams)Danish hand-pulled golden bricks cooking steps: 1. Prepare all the required ingredients.

2. Put all ingredients except butter and salt into a container in sequence, starting with liquids then solids, placing yeast at the top.

3. Knead to form a dough, transfer it onto the workbench, add soft butter and salt.

4. Continue kneading, rolling, tossing, and hitting; initially, it will be sticky, but becomes manageable after some time.

5. Knead until the dough develops a membrane state.

6. Roll out into a sheet and place in the refrigerator to freeze for 30 minutes.

7. Use this freezing period to slice the softened butter into pieces and store them in a freezer bag.

8. Use a rolling pin to roll out the butter slices.

9. Take out the dough, roll it out twice the size of the butter sheet.10. Fold one-third of the dough over the butter, sealing the seam tightly.

11. Roll into a rectangular shape.

12. Fold the three-quarters of the dough in half from both sides.

13. Stack them together like folding a blanket and refrigerate for 30 minutes.

14. Take out and roll again into a rectangular shape.

15. Fold it into thirds and refrigerate for 30 more minutes.

16. Remove from the refrigerator, roll to about two centimeters thick.

17. Cut evenly into six strips.

18. Three of them form a braid with the cut side up.

19. Fold the braided dough in half, seal the edge facing down and place it inside the loaf pan.

20. Let rise until eight to nine tenths full, cover with the lid of the loaf pan.

Oven

Preheat at 170 degrees Celsius, bake for 40 minutes on the lower rack in an upper and lower heat setting.

(Adjust temperature and time according to your oven's characteristics.)

21.21. After baking, remove the loaf pan, invert it to get out the baked bread. 22. Here is the final product image. The exact temperature and time should be adjusted according to your oven's characteristics.）

After the set time, remove the bread loaf from the pan and turn it out onto a cooling rack.

Final product image.