We are all with Danish sweets We are familiar and we see this delicious sweet especially in formal ceremonies and friendly gatherings. Danish pastry is the first choice for entertaining guests due to its softness, excellent taste, wide variety and elegant appearance. But what makes us all love this delicious dessert can be the cream in it. This soft and delicious cream with a chocolate coating on the outside of the pastry has created a magical combination. In this review we go to How to make Danish pastry Let’s talk about how you can easily make this delicious dessert at home.
How to make Danish pastry dough
When it comes to Danish pastry, you should not use any flour. The gluten content of the flour is important because it balances the dough so that it is neither too loose nor too firm. In this recipe, we use flour that has a protein content of 10.5 to 12%. A strong flour helps to preserve the steam dough created during baking. In this way, before evaporating this moisture, the layers of Danish pastry puff and give this pastry a beautiful appearance.
Plain white flour or baking flour have less protein, but because there is no flour with a suitable percentage of gluten in Iran, we use the same white flour. Also be careful not to mix the dough too much as gluten will harden the dough. Mix the prepared dough only until it becomes a handful and then put it in the refrigerator to rest.
How to make Danish pastry cream
Using good cream in Danish pastries is the key to achieving a delicious taste. The moisture from the water in the hot cream creates a little steam, which causes the layers of pastry to separate. The cream should be cold and flexible to maintain the sweetness of its consistency. If the cream is too firm, it will not mix well with the pastry and will seem to separate from the pastry.
The cream should also be placed in the middle of the pastry to feel the taste in the mouth with the first gas. Of course, sometimes the cream is not hidden inside the pastry and may be seen outside the pastry. In this case, the cream should be decorated with a variety of jams and sweeteners. Now we come to the part where we talk about the middle ground.
Ingredients for making Danish pastry
- 550 grams of white flour
- 50 grams of sugar
- 325 grams of butter
- 12 grams of dry yeast
- 250 ml (1 cup) lukewarm milk
- 1 large egg
Ingredients for making Danish pastry cream
- 250 ml (1 cup) milk
- 1 teaspoon vanilla extract
- 55 grams (¼ cups) of sugar
- 40 grams of egg yolk
- 25 grams of corn flour
- 10 grams of butter
How to make Danish Majlisi sweets
- Preparation time: 1 hour and 30 minutes
- Baking time: 30 minutes
- Total time: 2 hours
- Suitable for 4 people
This recipe is a classic Danish pastry that you can garnish with sesame or chocolate when ready.
- Mix flour, sugar, 25 grams of butter (leave the rest in the refrigerator to melt) and 1 teaspoon of salt with an electric mixer or by hand. Dissolve the yeast in a bowl of milk and then add it to the egg and stir with a whisk to mix. Add the sourdough mixture to the flour mixture and knead until a one-handed dough is formed. Roll the dough into a large 17 x 12 cm block, wrap in plastic wrap and refrigerate to rest for 20 to 30 minutes.
- Meanwhile, spread the rest of the butter on a piece of baking paper in the shape of a rough 18 x 38 cm rectangle, place another sheet of paper on it, then roll it with a rolling pin to form a flat plate. If the butter is soft, place it in the refrigerator to harden. Note that the butter at this stage should be firm but flexible.
- Roll the dough on a floured surface in a rectangle measuring 60 x 20 cm, then place the butter on one side of the dough to cover two thirds of it. Peel a squash, grate it and fold it in half to cover half of the butter. Then fold the opposite third on it. Wrap it in plastic wrap and refrigerate to rest for 20 to 30 minutes.
- Roll the dough to the dimensions of 60 × 20 cm and fold it as before. Roll out the dough and refrigerate for another 20 minutes, then repeat turning and folding again. This will roll the dough three times in total. After the third turn, put it in the refrigerator to harden. At this stage you can cover the dough and put it in the refrigerator overnight (optional).
- To make the cream, pour the milk and vanilla into the pot to boil, then remove from the heat. Beat the sugar and yolks with a mixer for 3 minutes to color. Mix the cornflour, then mix a small amount of hot milk with a mixer. Pour the remaining milk into the pot. Then put it on medium heat to boil and stir constantly. Reduce heat to low and simmer, stirring frequently, for two minutes. Remove from the heat, stir in the butter, pour into a bowl and cover directly with plastic wrap and refrigerate until needed.
- Preheat the oven to 180 ° C. Take the dough out of the fridge and divide it into small squares. Then place enough cream inside each square and shape into a Danish pastry. Dip the sweets gently and evenly into the egg yolks and place in the oven until golden brown and fluffy.
- After 30 minutes, take the sweets out of the oven and let them cool a bit, then drink.
last word
We explained how to make Danish pastry above. Now you can roll up your sleeves and go through the steps of making this delicious dessert one after another. Finally, you will have a soft and delicious dessert that you can enjoy with tea or milk. You do not need to prepare this cake just for ceremonies and parties. Instead, you can make Danish pastry at any time of the year and whenever your heart desires something delicious. You can also decorate this sweet with chocolate, jam, sesame and other items to make it look more beautiful and tempting.
