How to bake Crispy outside and soft inside Danish Loaf Bread With Bean Paste Filling. あんこ入りデニスロープパン

Risidol – 200g.
OR
Bread Flour – 180g.
Cake Flour – 20g.
Caster Sugar – 20g.
Yeast – 4g.
Salt – 4g.
Egg – 25g.
Fresh milk -120g. 40℃
Unsalted Butter – 15g.
Unsalted Butter – 100g. fold to 12x12cm.
Bean paste – 100g.
Remove the bean paste for plain Danish Bread .

Procedure:
*Knead the dough when done chill for 6- 10 hrs .
*Fold the butter to the dough and roll up to 25-30cm .fold and cover.
*Chill for 30 mins. rest time ,do this way for 3 times
*For the second time rolling put the filling then fold
*For 3rd time rolling ,roll it double the size of our baking pan .
*Cut into 6 pcs. to braid
*After braiding the dough put it on the buttered baking pan.
*Proofing time of 80mins. in 28-35℃
*After 60 mins. it’s time to preheat the oven
*Check the dough before we reach 80 mins. we should left 20%space to put the cover and bake.
*After covering
*baked on preheated oven 250℃
Baking time :
1. 250℃ for 10 mins.reduce the heat and bake for 180℃ for 18mins.
Total time of baking is 28mins.

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リシドール-200g。
または
強力粉180g。
薄力粉-20g。
上白糖-20g。
イースト-4g。
塩-4g
卵-25g。
牛乳-120g。 40℃
無塩バター-15g。
無塩バター-100g。 12x12cmに折ります。
あんこ-100g
プレーンのばあいはあんこをいれないでください

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やくじかん

1. 250℃で10分間。温度を下げて180℃で18分間やきます。

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