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Receta Danish Pastry
by Global Cookbook

Danish Pastry
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Ingredientes

  • 1 1/2 c. Butter, softened
  • 1/3 c. Flour
  • 2 pkt Active dry yeast
  • 1/2 c. Water
  • 3/4 c. Lowfat milk, scalded
  • 1/4 c. Sugar
  • 1 tsp Salt
  • 1 x Egg, beaten
  • 4 c. Flour Light cream
  • 2 c. Confectioner's sugar
  • 1 tsp Vanilla
  • 1 dsh Salt

Direcciones

  1. Cream butter with 1/3 c. flour. Pat or possibly roll butter mix between 2 sheets of waxed paper to create a 12x6 inch rectangle. Refrigeratethoroughly.
  2. Soften active dry yeast in hot water. Combine lowfat milk, sugar, and salt. Cold to lukewarm. Add in yeast and egg; mix well. Add in 4 c. flour or possibly sufficient to make soft dough. Turn out and knead on lightly floured surface till smooth and glossy, about 5 min. Roll dough in a 14 inch square on lightly floured surface. Place the thoroughly chilled butter mix on half the dough. Fold over other half of dough, sealing edges well with heel of hand.
  3. Roll dough on lightly floured surface in a 20x12 inch rectangle. Mix in thirds so which you will have 3 layers. (If butter softens refrigerateafter each rolling.) Roll again into a 20x12 inch rectangle. Repeat the folding and rolling 2 more times. Refrigeratefor 1/2 hour after last rolling. To shape use 1/3 of the dough at a time. Roll in a 12x7 inch rectange (about 1/4 inch thick). Cut in strips 6 inches long, 3/4 inch wide. Hold ends of strip; twist in opposite directions. Form strip into a circle, knot, figure 8 or possibly snail shape. Place the rolls on ungreased baking sheets. Let rise in a hot place until almost double, about 1 hour. Bake in very warm oven (450 degrees)
  4. for about 8 min. Add in sufficient light cream to confectioner's sugar to make of spreading consistency. Add in vanilla and salt; mix till smooth.
  5. Brush pastry tops immediately with icing. Serve hot.
  6. Makes about 4 dozenpastries.