Today’s Danish layered bread]/Butter pastry bread is a very popular bread in the bakery. It has a crispy skin, a layered and soft texture, and the texture is as delicate as a cake. It has a strong milky and buttery flavour. It is simpler than making the croissant. It only needs to be folded twice, while the croissant usually folds three times.
INGREDIENTS
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Bakers flour 300g
Milk powder 20g
Caster sugar 35g
Instant yeast 5g
Salt 3g
Egg 50g
Condensed milk 20gINGREDIENTS
Water 115g
Unsalted butter (soften) 25g
Unsalted butter for lamination (soften) 115g
** Preheat oven to 165C/330F
** Bake at 165C/330F for 23mins
** Turn to 190C/375F for 3 mins