This is one of my favourite baking project other than pastry making. I really enjoy the laminating work out throughout the process cause there is always HOPE. Something that you've been looking forward to turn out by the end of the project ! This round I have to thanks
Anne @ My Bare Cupboard for sharing such delicious recipe. See
Anne, I told you I'm going to make them. LOL...
I love how the gorgeous green turns up. Looks simply amazing !
Ingredients for
danish dough : (for two 4x8" tray)
230gm bread flour
80gm cake flour
16gm milk powder
16gm green tea powder
1/2 tspn salt
1-1/2 TB sugar
1 tspn instant yeast
2 small eggs (about 90gm)
40ml milk
70ml water
40gm cold butter, chopped
*230gm butter
Egg glazing : 1 egg yolk mix with 1 tspn milk
Method :
(1) combine all ingredients (except butter) into a big bowl and stir to form a soft dough then add in butter continue kneading till everything well cooperated.
(2) shape dough into a ball then keep it into a plastic bag and slightly flatten it Keep refrigerated for overnight or at least for 8 hours.
(3) for butter, weight the butter then cut into 6 portions, arrange butter into a small plastic bag which about 4 to 5" big then press to flatten into equal square size. Keep refrigerated till set.
(4) now, flatten green tea dough by rolling it into the size slightly bigger than the butter. Next, roll & flatten even more for all corners which the center is still thick.
(5) fold all corners of the green tea dough to cover butter completely. Then flatten it by rolling out into a long rectangle shape for about 12x30".
(6) now, instead of doing the 3 fold I did the 4 folding by placing both end of dough facing the center, as picture shown the above. Then make another folding by placing one overlap the other, as picture shown below. Looking like a 4 layers stacked dough.
(7) keep dough freeze for 20 minutes after each turn, meaning do the 4 folding for 3 times and keep dough freeze after each turn. This will helps to generate better layers. Next, rotate dough in 90 degrees so that the opening is facing the left or the right and then repeating the same process once and again freeze it for the 2nd time. Try to press dough by rolling pin to flatten it before rolling it out after each freeze.
(8) now for final rolling, flatten dough into 4x16" rectangle shape which is twice the size of the loaf tray. Then cut into 4 strips and braid the strips of dough.
(9) place both end of the braided dough to the middle then put it into the greased tin up side down.
(10) keep the tray cover with a clean damp towel or plastic sheet and let to prove for 4-5 hours, or till fill up about 90% of the tray.
It will look something like this to.....
THIS......after 4 hours. Yes, I only rest them for 4 hours ! Maybe will let them rest an extra hour the next time I made them. And finally, brush the top with egg glazing then bake at preheated oven 180'C for about 30 minutes or till golden brown.
And here it is.... something that I have been waiting for after all those tedious work. Absolutely satisfying !
