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Slightly Rich Chocolate Danish Pastries Recipe

Slightly Rich Chocolate Danish Pastries Recipe
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Serving : 9
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Prepare the ingredients before making Slightly Rich Chocolate Danish Pastries in your home. Then, follow these steps below to serve Slightly Rich Chocolate Danish Pastries for your family or friends.

Ingredients: Slightly Rich Chocolate Danish Pastries

  • Pastry dough:
  • 100 grams Bread (strong) flour
  • 50 grams Cake flour
  • 15 grams Sugar
  • 2 grams Salt
  • 15 grams Unsalted butter
  • 1/2 Egg
  • 1 combine with the egg to total 100 ml Milk
  • 3 grams Dry yeast
  • Butter fold-in sheet:
  • 75 grams Unsalted butter
  • 18 stick Chocolate (bitter) for the danish
  • Glaze:
  • 1 Beaten egg

How to Make Slightly Rich Chocolate Danish Pastries

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Slightly Rich Chocolate Danish Pastries in your home by yourself.

    Step 1
  • Put the butter for the butter fold-in sheet into a plastic bag. Roll it out into a 10 x 18 cm rectangle and chill in the fridge.
  • Step 2
  • Put all the pastry dough ingredients into the bread maker case except the dry yeast. Put the dry yeast in the yeast compartment, and start the "bread dough" course.
  • Step 3
  • After the first proofing, shape the dough into a ball. Cover with cling film and chill in the fridge for 30 minutes.
  • Step 4
  • Roll out the chilled dough into a 20 x 20cm square. Place the butter from Step 1 in the middle.
  • Step 5
  • Fold both sides of the dough to meet in the center and tightly seal the seam. Tightly seal the top and bottom ends as well. Don't leave any air inside! If there is air inside, poke with a toothpick to remove.
  • Step 6
  • Rotate the dough 90℃, and roll it out slowly into a 20 x 40cm rectangle with a rolling pin.
  • Step 7
  • Fold into thirds, wrap with cling film, and chill in the fridge for 15 minutes.
  • Step 8
  • Repeat Steps 6 and 7 two more times. (3 times in total.)
  • Step 9
  • Roll it out into a 23 x 45 cm rectangle. Trim the edges, and cut out 9 rectangles (7.5 x 14 cm).
  • Step 10
  • Place 1 stick of chocolate on the dough.
  • Step 11
  • Fold it over once, and place another stick of chocolate on the dough.
  • Step 12
  • Fold it over, tuck in the end, and then press down gently.
  • Step 13
  • Arrange on a baking tray, spray with water and gently cover with cling film for the second proofing. Leave them in a warm place for 40~60 minutes.
  • Step 14
  • When they have doubled in size, brush beaten egg on top, and bake in a preheated oven at 200℃ for 15 minutes.
  • Step 15
  • Please try "Crispy Croissants" using the same pastry dough.
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