DANISH PASTRY

Ingredients

Flour                            1000 gms

Yeast                               25 gms

Sugar                             150 gms

Bread Improver               10 gms

Butter                              50 gms

Salt                                  24 gms

Milk                               500 ml

Eggs                                  2 No.

Vanilla Essence                 2 ml

Butter for Sheeting       500 gms

Method 

a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.

c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.

d)      After 20 minutes sheet out the dough and give a single fold.

e)       Rest again for 20 minutes and give another single fold.

f)       Rest again for 20 minutes and give another single fold.

g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.

h)        Prove at 35 – 40 C and 70 % Humidity.

i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Soon i would be posting few more variations of Danish Pastry . 
Thank you for reading.