How to make Danish hand-torn bread?

High gluten flour170g

30 grams of low-gluten flour

20 grams of butter in dough

Pack 70 grams of butter.

Milk powder 12g

40 grams of eggs

3 grams of salt

3 grams of dry yeast

88 grams of water

30 grams of sugar

The practice of tearing bread by hand in Denmark?

Put the dough materials together in a bread machine and knead until it barely forms a film. Wake up at room temperature for an hour after kneading (it's cold now, just put it outdoors). Wrap the butter in insurance film, roll it into sheets and put it in the refrigerator for refrigeration. Roll out the dough (sprinkle a thin layer of high-gluten flour on the silica gel pad to prevent adhesion) and spread butter slices on it.

The rolled dough is covered with butter slices. Turn the wrapped dough upside down and roll it into a rectangle.

Fold the rolled dough into the quilt. Cover the safety film and wake up for 20 minutes; Roll out again, fold the quilt and wake up for 20 minutes; Get out again, fold the quilt and wake up for 20 minutes.

Roll it into a rectangle when you wake up.

Cut it into five equal parts from top to bottom.

Cut it into your favorite graphics. Ferment in the oven at room temperature to double the size.

After the hair is done, brush the surface with egg liquid, preheat the oven and bake at 180 degrees for 20 minutes. Baked layer by layer, it smells good!