Rolls Danish puff pastry

Description

Delicious soft, soft and layered pastry is perfect for sweet rolls or croissants for the morning tea, coffee or juice. This dough always turns out, and for me it is perfect. Perhaps you will like it. Let's cook it together, now I will tell you where to start.

Ingredients

Milk

115 ml
Water

115 ml
Chicken egg

1 piece
Sugar

50 g
Salt

0.5 tsp
Butter

7 g
Yeast

1.5 tsp
Flour

500 g
Butter

225 g
Flour

30 g
Toffee

150 g
Milk

120 ml
Butter

50 g
Chicken egg

1 piece
Milk

1 Tbsp

Cooking

Start kneading the dough. To do this in a bowl, combine the milk, water and egg.

In another bowl mix dry ingredients: flour, salt, sugar and yeast.

To combine liquid and dry ingredients and knead the dough. This can be done manually, then the dry ingredients will have to add small portions to make it easier to knead the dough. You can also do this with a mixer, which can easily cope with the test. Add to the dough butter and knead the dough for about 5 minutes. Flatten the dough lump, wrap in plastic wrap and put into the refrigerator for 20 minutes.

While the dough is "resting" need to do the oil block to do this in a deep bowl mix the butter and flour using a mixer with the hook attachment.

Spread oil on a large sheet of parchment paper, cover it with the same sheet. Roll the butter using a rolling pin on top of the parchment in a rectangle of size 20*30 see to remove in the freezer for 5 minutes. Razdelit in half.

The dough, remove from refrigerator and roll out on a dusted flour surface into a formation the size of 23*46 cm One-half of the oil block to put in the center of the dough, cover the left edge of the dough, put on top of the other half of the oil.

And cover with the other half, very well stung. Wrap in clingfilm and put into the refrigerator for 20 minutes.

Roll out chilled dough to a rectangle of 20*45 cm Folded in 4 layers: first from the edges to the center, then one half to the other. Again, wrap in cling film and put into the cold for 20 minutes.

The previous step again. Wrap in cling film and chill for 20 minutes. Then roll the dough into a rectangle 10*22cm, fold in half, wrap in cling film and put into the refrigerator for at least 2 hours.

So the dough becomes after cooling, if you cut that in half.

For the filling: put the toffee in the saucepan, pour the milk and cook until complete dissolution and thickening mass.

In prepared stuffing add the butter and stir until smooth. Cool completely.

Roll the dough into a formation width of 24 cm, split lengthwise into 2 equal strips (12 cm). The edges to make cuts obliquely 4 cm long and 2 cm wide. In the center put the filling.

To swaddle a roll overlapping on top of the filling, divide into rolls 12 inches long. Grease muffin beaten egg with milk. Bake in a preheated 180 degree oven for 20-25 minutes, until Golden brown.

Also from such a test, you can make croissants with filling or without it. Enjoy your tea!

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