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Hand-kneaded Chocolate Danish Recipe

Hand-Kneaded Chocolate Danish Recipe
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Prepare the ingredients before making Hand-Kneaded Chocolate Danish in your home. Then, follow these steps below to serve Hand-Kneaded Chocolate Danish for your family or friends.

Ingredients: Hand-Kneaded Chocolate Danish

  • 200 grams Bread (strong) flour
  • 1 tsp Instant dry yeast
  • 120 ml Milk
  • 3 tbsp Sugar
  • 1/2 tsp Salt
  • 20 grams Butter
  • 80 grams Butter insert sheet
  • 1 Chocolate bar
  • 1 dash Milk for glazing

How to Make Hand-Kneaded Chocolate Danish

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Hand-Kneaded Chocolate Danish in your home by yourself.

    Step 1
  • Thinly spread out the butter insert sheet on top of plastic wrap (20 cm x 20 cm), cover with the wrap and place in the refrigerator.
  • Step 2
  • Mix the sugar into the milk and warm in the microwave for 40 seconds to dissolve the sugar. (It should be warm to the touch. Adjust the time according to your microwave.)
  • Step 3
  • Put the flour into a bowl, hollow out the center, and add in the yeast. Put the salt around the edges. (Don't let the yeast and salt touch).
  • Step 4
  • Pour the Step 2 milk onto the yeast and mix in with the flour. Mix the salt in last.
  • Step 5
  • When it has all come together, remove from the bowl, mix in the butter, and knead.
  • Step 6
  • It'll be sticky at first, but as you continue kneading, it will become glossy and smooth. Please knead for at least 15 minutes.
  • Step 7
  • First Rising. I use this method: Put boiling water into a bowl. Suspend the bowl with the bread dough over the hot water bowl. Cover with wrap and put it in the microwave.
  • Step 8
  • Don't let the hot water touch the bread dough bowl. If the water cools off during the rising, it's okay to replace it with more boiling water.
  • Step 9
  • After about 45 minutes, the dough will have risen about 2 or 3x the original size. The amount of time depends on the temperature and atmosphere, so if it's doesn't rise well, just keep waiting.
  • Step 10
  • If you push a finger into the dough and it doesn't bounce back, then the first rising is complete. Remove the gas and flatten out the dough.
  • Step 11
  • Spread out until a little bit large than the butter insert sheet. Place the butter sheet onto the dough, as shown in the photo, and fold into three layers. Place in the refrigerator for 5 minutes.
  • Step 12
  • Remove from the refrigerator and roll it out (leaving the three layers), and fold it into three layers again. Place in the refrigerator for another 5 minutes. Repeat this process 4-5 times.
  • Step 13
  • Lastly, roll out the dough to a thickness of about 5 mm and separate into 6 oblong shapes. Put the chocolate onto the dough and wrap it up, placing the edge of the dough on the bottom.
  • Step 14
  • Let rise a second time (30 minutes). I use this method: Place on a baking tray, lightly spray the surfaces with water, and cover lightly with a large plastic bag.
  • Step 15
  • Place into an oven warmed to 40°C and let rise until the dough is twice the original size.
  • Step 16
  • Coat the surfaces with milk and bake for 15-20 minutes in a 180°C oven, then they are done.
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