丹麦千层黄油吐司,极简配方Danish Puff Pastry Butter Toast/Croissant Toast/the easiest recipe/easy to make at home

Recently, the weather in Sydney has been slightly cold, and the room temperature is around 20-23°C, which is especially suitable for cracking. Today we will make the Danish Melaleuca Butter Toast that can be torn and eaten 🍞 The skin is crispy, the interior is soft, and you can eat two tastes at the same time. , I'm so happy! ! ! This is the simplest recipe, as long as the temperature is suitable, the home version of handmade crisp is completely fine 😁

When it's cold, I want to eat this toast and change the taste 😘

This is for two toasts, I used a 450g low sugar toast box.

recipe:
Baker's flour 420g
Cake flour 140g
Sugar 80g
Condensed milk 25g
Salt 6g
Yeast 8g
Milk powder 40g
Egg 1（55g）
Cold Water 250g
Unsalted butter 60g

Milk 10g （brush toast surface)

Butter Piece:
Unsalted butter 250g



Tips:
1. The ratio of Baker's flour to Cake flour is 3:1. Adding Cake flour can make the toast crisper on the outside and softer on the inside.
2. Put the Butter Piece in the refrigerator for about 10 minutes, and take them out at the same time as the dough. After the dough is rolled out, the softness and hardness of the butter will be similar to that of the dough. At this time, it is easiest to roll out the dough.
3. The dough is folded twice and 4 times. Before the final cutting and shaping, it can be placed in the refrigerator for 10 minutes, which is more conducive to cutting and shaping.
4. It can be fermented in the oven. The fermentation temperature should be controlled at 26-28°C, and should not exceed 30°C, so as not to melt the butter and cause mixed crisps. The fermentation time is about 2 hours, and you can see that the toast is fermented until the mold is 90% full.

The surface of the toast can be brushed with egg wash or milk.

Preheat oven to 185°C/365°F, bake for 32 minutes, cover with tin foil for about 10 minutes to avoid a dark surface

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