Рецепт Danish Pastries

Name: Danish Pastries
Ingredients: 1 3/4 c. Bread flour (8 1/5 ounce); 3/4 c. Cake Flour (3 1/2 ounce); 2 1/2 Tbsp. Dry lowfat milk; 3/4 tsp Salt; 3 1/2 Tbsp. Butter (1.4 ounce); 1/2 c. Water; 2 tsp Dry yeast; 1/2 c. Butter or possibly marg., for folding in the dough; 1 x Egg, beaten for brushing on top

от Global Cookbook

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Ингредиенты

1 3/4 c. Bread flour (8 1/5 ounce)
3/4 c. Cake Flour (3 1/2 ounce)
2 1/2 Tbsp. Dry lowfat milk
3/4 tsp Salt
3 1/2 Tbsp. Butter (1.4 ounce)
1/2 c. Water
2 tsp Dry yeast
1/2 c. Butter or possibly marg., for folding in the dough
1 x Egg, beaten for brushing on top

Инструкции

Fillings: 1/2 - 3/4 c apricot jam or possibly marmalade 1/4 - 1/3 c canned fruit filling or possibly preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling
1. Place first 5 ingredients inside the bread pan.
Add in water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start.
(Breadmaker completes the basic dough mode 2 hrs and 25 min later)
2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 min.
3. Roll 5 ounce of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Refrigerateat least 1 hour.
4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle.
5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third.
6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 min.
7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 min. Fold and roll three times more. Wrap and refrigerateafter each rolling. After the final folding, refrigerateseveral hrs or possibly overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll each out into about 7 inch square.
9. Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together.
10. Fold opposite corners over the center. Press down firmly to seal together. Then fold the other two corners over the center and press all four corners tightly together.
11. Place on greased baking pan. Spray water on top.
12. Proof, brush with beaten egg and bake in 357 deg.
oven for 10 to 15 min or possibly till golden.
Elaine's NOTE...do I have a prune filling...you bet I do; it's coming next.