Today I'm incharge in MTB 1 A, the material to practice are : DANISH and TOAST BREAD.
The first i am open the class, the class leader lead the prayer, after that I choose one person among them to axplain how to make Danish with recipe that they have.
About Danish
Terminology
In Danish, Norwegian and Swedish,
the term for Danish pastry is wienerbrød/wienerbröd, "Viennese
bread". The same etymology is also the origin of the Finnish viineri.
Danish pastry is referred to as facturas in some Spanish speaking
countries. In Vienna, the Danish pastry, referring to Copenhagen,
is called Kopenhagener Plunder or Dänischer Plunder.
History
The origin of the Danish pastry is often ascribed to
a strike amongst bakery workers in Denmark in 1850. The strike caused bakery
owners to hire workers from abroad, among them several Austrian bakers, who
brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became
popular in Denmark and after the labour disputes ended, Danish bakers adopted
the Austrian recipes, adjusting them to their own liking and traditions by
increasing the amount of egg and fat for example. This development resulted in
what is now known as the Danish pastry.
One of the baking techniques and traditions that the
Austrian bakers brought with them was the Viennese lamination technique. Due to
such novelties the Danes called the pastry technique "wienerbrød"
(Vienna bread) and, as mentioned, that name is still in use in Northern Europe
today. At that time, almost all baked goods in Denmark were given exotic names.
After that we start to prepare all ingredient and utensils to make Danish. the ingredient are :
1 kg Hard Flour
90 gr Sugar
15 gr Salt
50 gr Yeast
2 pcs Egg
200 ml Water
600 gr Fat
50 ml Milk
1 L Pastry Cream
200 gr Raisin
Step to make it :
- Mix all dry ingredients, with Stright dough method
- Mixing egg, milk and dissolve yeast in the water
- Mix it for 7 minutes at 4 speed, Do not Over Mix
- Punch down and spead it
- Roll in last amount of croissant fat and give 3 fold, rest in refrigator freezer for 30 minutes
- Make a dough into squer
- Add pastry cream and raisin on the inside before rolling
- Cut with a weight of 30 gr
- Proofing room temperature for 20 minutes
- Bake with 190*C for 20 minutes
After make Danish finished, they continue to make Toast Bread,
The ingredient to make toast bread are :
The ingredient to make toast bread are :
1 kg Hard flour
30 gr Sugar
10 gr Yeast
20 gr Salt
30 gr Milk powder
50 gr Butter
600 ml Ice water
10 gr Bread Improver
Step to make it :
- Prepare all ingredients
- Mix Hard flour, sugar, salt, milk powder and bread improver with stright dough method
- Add ice water, mix into make a dough
- Add butter to dough, mix again
- And the last add yeast and mix well
- Proofing dough into double size
- Put into mould, and proofing again
- and than, bake with 190*C
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