Homemade Danish Pastry Dough 丹麥酥麵包麵團
Homemade Danish pastry dough that you can easily make at home. A very buttery, fluffy dough that you can fill with sweet, savory or fruit. Perfect breakfast treat!
Danish pastries always look so pretty in the bakery shop, with cinnamon raisin, with apricot, with chocolate. Very shiny, sweet, buttery and fluffy, just make your breadfask a little bit more European and fancy.
You can easily make this pastry at home, it is not difficult at all but you have to be patient and have clear mind to remember how many times you fold the pastry.
But trust me, once you make it, you will know those effort is so worth it. You can freeze the dough, every time just take a small dough out and you can have very fresh and delicious danish pastries.
在西式餅店經常看到很漂亮又美味的丹麥酥麵包Danish Pastries。看似很複雜，但其實很簡單，不需用手搓麵糰，但需要一點耐性，將麵團按時摺數次，那就會做成千層像酥皮的麵團。
我會將麵糰放在冰箱Freezer，每次只拿部份麵糰做麵包，那經常便會有新鮮又美味的丹麥酥麵包吃囉！
In a measuring jar, mix the beaten eggs, milk and water together.
Mix the flour, yeast, sugar and zest together in a large mixing bowl. Attach the dough hook of the hand mixer, add the wet mixture into the dry ingredients and mix it at low speed. Then turn to medium speed to beat it until well combined, the dough should be smooth and elastic. It takes about 8 minutes with hand mixer. Place the dough onto floured worktop, shape it into a ball, then put in plastic bag and chill in fridge for 1 hour.
先將麵粉，酵母，糖及鹽拌勻。另外將雞蛋用筷子打散，然後與水及牛奶拌勻.
牛奶蛋液倒入麵粉內，用電動打蛋器的打麵團鉤，用慢速打發至完全混合.
然後改用中速打發成麵團，表面較光滑及有彈性，需時約8分鐘。如麵團太濕潤，可加點高筋麵粉，用手將麵糰搓圓，放入膠袋內，再放入雪櫃冷凍一個小時.
Take out the dough and put on floured worktop, roll out into 35 x 20 cm rectangle.
Put the whole block of butter between two parchment paper, roll into 20 x 15cm rectangle. Then put the butter on top of the dough.
Fold one side of the dough over the butter, then top with the remaining butter side, like an envelope. Seal the sides to prevent the butter come out. Put it in a plastic bag and chill in fridge for 1 hour.
一個小時後，將麵糰拿出，擀成35×20cm的長方形.
用兩張烘焙紙夾著牛油，擀成30 ×16cm 的長方形，將牛油放在麵糰上，
先將一邊的麵團向中間摺2/3，然後將餘下的1/3再摺向中間（像摺信紙般）。用手指將四邊封口，以防牛油流出。將麵糰放入膠袋內，放在雪櫃冷凍一個小時。
Take the dough out and place on floured worktop with the long end towards you. Roll it out into rectangle about 35 x 20 cm, fold one-third of the dough, then fold the top third down on top. Put it back to the plastic bag and chill in fridge for 1 hour.
Repeat this stage for twice more, and chill the dough in fridge in between. After the last time, chill the dough overnight. Cut the dough into three pieces, Wrap it separately with plastic bag and freeze it. Take out the dough from freezer and place in fridge the night before you use it.
再將麵糰拿出，橫放在枱上，然後再擀成30×20cm的長形（不要擀太久，成形便可）然後將一邊的麵糰摺2/3，另一邊的1/3再摺向1中間（跟之前步驟一樣）。將麵糰放入膠袋，放入雪櫃冷卻一個小時.
再拿出麵糰，重覆摺疊麵糰的步驟，再過一個小時後，再重覆步驟。總共做三次。然後將麵糰包好放在雪櫃冷凍過夜，第二天便可以用了！
- 500 g bread flour
- 10 g instant dried yeast
- 10 g salt
- 80 g sugar
- 2 egg
- 120 ml milk
- 90 ml water
- 250 g unsalted butter
- 500 克 高筋麵粉
- 10 克 快速乾酵母
- 10 克 鹽
- 80 克 糖
- 2 隻 雞蛋
- 120 毫升 牛奶
- 90 毫升 水
- 250 克 無鹽牛油
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In a measuring jar, mix the beaten eggs, milk and water together.
Mix the flour, yeast, sugar and zest together in a large mixing bowl. Attach the dough hook of the hand mixer, add the wet mixture into the dry ingredients and mix it at low speed. Then turn to medium speed to beat it until well combined, the dough should be smooth and elastic. It takes about 8 minutes with hand mixer. Place the dough onto floured worktop, shape it into a ball, then put in plastic bag and chill in fridge for 1 hour.
-
Take out the dough and put on floured worktop, roll out into 35 x 20 cm rectangle.
Put the whole block of butter between two parchment paper, roll into 20 x 15cm rectangle. Then put the butter on top of the dough.
Fold one side of the dough over the butter, then top with the remaining butter side, like an envelope. Seal the sides to prevent the butter come out. Put it in a plastic bag and chill in fridge for 1 hour.
-
Take the dough out and place on floured worktop with the long end towards you. Roll it out into rectangle about 35 x 20 cm, fold one-third of the dough, then fold the top third down on top. Put it back to the plastic bag and chill in fridge for 1 hour.
Repeat this stage for twice more, and chill the dough in fridge in between. After the last time, chill the dough overnight. Cut the dough into three pieces, Wrap it separately with plastic bag and freeze it. Take out the dough from freezer and place in fridge the night before you use it.
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