You may be wondering why Danish sweets harden? In fact, Danish pastry is one of the most delicious and popular sweets found in pastry shops. But the way Danish desserts are made at home has also led many people to make them at home. However, some do not know why Danish sweets harden?
How to make homemade Danish pastry
Before answering the question, why do Danish sweets harden? Let’s take a brief look at how to make Danish pastry.
Danish pastry ingredients
- White flour: 550 g
- Eggs: 1 pc
- Sugar: 50 grams
- Butter: 325 g
- Milk: 250 ml
- Dry yeast: 12 g
Ingredients for pastry cream
- Milk: 250 ml
- Vanilla: 1 tsp
- Sugar: 55 g
- Egg yolk: 40 g
- Corn flour: 25 grams
- Butter: 10 grams
- Water: 1 glass
- Oil: 1 tbsp
Time and energy of Danish pastry
- Preparation time: 1.30 hours
- Baking time: 30 minutes
- Suitable for 4 people
- Energy: 403 kcal per 100 g
How to make Danish pastry
After adding flour, salt and sugar, mix the ingredients well and then add the yeast and then the eggs. Now it’s time to stir the ingredients with an electric mixer. Once the dough is ready, place it on greaseproof paper and flatten it with a rolling pin. After preparing the dough, you should also prepare the cream inside the Danish pastry.
Now it’s time to place the prepared cream in the middle of the dough. For the last step, you need a frying pan that is at a temperature of 180 degrees. After 30 minutes your Danish pastry is ready. Of course, for a complete description of the recipe for this pastry, you can refer to the article entitled How to prepare Danish pastry in Snap Market.
Why Danish sweets harden
Now that you know the recipe for Danish pastry well, you need to know why Danish pastry hardens. What is the solution to this problem? In fact, the step-by-step execution of the Danish pastry recipe goes well when you also know the reasons why the Danish pastry hardens and dries. We will discuss these reasons in more detail below.
Use plenty of fluids
One of the reasons Danish pastry hardens and dries is to overuse liquids. In fact, getting enough milk, water, and oil will help you adjust the firmness and softness of the dough and cream. Note that adding too much liquid to the dough and cream will make it stiff.
Add enough oil
Oil and butter are the ingredients of Danish pastry, which hardens the pastry if poured in excess. In fact, the proportion of oil and butter used with dry yeast, water and milk is mixed and the sweetness is hardened.
Too much sugar
If you are still wondering why Danish sweets harden? We must say that sugar, as one of the raw materials of Danish sweets, must have a certain amount. If you add too much sugar to the Danish pastry dough, you will notice that your pastry hardens and dries.
Stirring too much material
However, it is necessary to mix the ingredients well, so that you have a cohesive and uniform dough. But you are still curious why Danish pastry hardens and you want a good solution for this, we must say that you mix enough dough ingredients and pastry cream to have enough softness.
The thinness of the pastry dough
At one point in the Danish pastry recipe, you have to thin the dough with a rolling pin. In response to the question of why Danish sweets harden? We must say that the thinness of the dough is one of the reasons why the Danish pastry hardens and dries.
Use plenty of flour and yeast
In addition to enough oil, water, sugar and milk, you should use enough flour and dry yeast. In fact, you can prevent your pastry from drying out by balancing the ingredients you use, including flour and yeast.
Knead a lot of dough
In addition to mixing the dough ingredients a lot, you should be careful not to knead the dough too much with a rolling pin. Excessive kneading of the dough is one of the answers to the question “Why do Danish pastries harden?”
Complete insolubility of sugar in dough
Proper mixing of the dough ingredients, including sugar, is an important point to keep in mind. When the sugar does not dissolve well, in addition to the stains on the Danish pastry, you will also see that the pastry hardens and dries.
Do not boil water
When preparing the pastry dough, you need 1 glass of boiled water. If you use unboiled water, you will notice hardness and slow digestion when you taste the sweet. Boiled water is very useful in mixing the ingredients of the dough well. Therefore, this small and of course important point should not be ignored.
Do not turn on the oven from the beginning
A very important point to consider in preparing any type of pastry, including Danish pastry, is to turn on the oven at the very beginning. This helps to make the pastry puffy and not hard. In addition, you must choose the right temperature for the oven. Because if the oven temperature is low, it will not cook well. Of course, you should not take the pastry out of the oven too quickly. This decision is one of the answers to the question “Why do Danish sweets harden?”
Conclusion
For many people who make Danish pastries at home, the question is, “Why do Danish pastries harden?” In this article, we have mentioned the reasons why Danish sweets harden and dry so that these people can do their cooking best.
