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Ingredients for making Danish Puff
The dough is the first layer:
- Wheat flour 1 cup
- Butter (softened) 110 grams
- Distilled pure water 2 tablespoons
The dough is the second layer:
- Distilled pure water 1 cup
- Butter 110 grams
- Wheat flour 1 cup
- Chicken egg 3 pieces (large)
- Almond essence 1 teaspoon
Glaze and decoration:
- Powdered sugar 1.5 cups
- Softened butter 2 tablespoons
- 1.5 teaspoon liquid vanilla extract
- Pure distilled water 2-3 tablespoons
- Almonds (slices) 1/4 cup
- Main Ingredients Eggs, Nuts, Flour
- Serving 4 servings
- World Cuisine
Glass (capacity 230 milliliters), Tablespoon, Teaspoon, Kitchen scales (for butter), Oven, Non-stick baking tray - 2 pieces, Baking paper - 2 sheets, Deep bowl - 2 pieces, Knife, Metal kitchen spatula, Fine mesh sieve , Stove, Deep saucepan, Mixer, Paper kitchen towels, Kitchen towel - 2 pieces, Cutting board - 2 pieces, Kitchen spatula, Metal grill, Large flat plate
Cooking Danish Puff:
Step 1: prepare the first layer of dough.
First of all, preheat the oven to 180 degrees Celsius and cover 2 non-stick baking sheets with sheets of baking paper. After we take a deep bowl and sift into it 1 cup of wheat flour. Add 110 grams of butter to the same container and chop the ingredients with a knife into crumbs.
Add 2 tablespoons of pure distilled water at room temperature to the resulting mixture. Then, with clean hands, we roll the crumbling ingredients into 1 dense ball, at first it will not be easy, but after some effort the dough will come together in one common mass, slightly sticky to the hands.
Step 2: spread the first layer of dough.
Now we take a metal kitchen spatula, roll up the dough with a sausage and divide it into 4 equal parts. Roll each part into a tourniquet up to 20 centimeters long and lay them out 2 by 1 baking sheet. Then, with clean fingers, kneads each piece of dough so that rectangular layers up to 1 centimeter thick are obtained. Important: between them there should be a small free space, 6-7 sentiments will suffice, during baking the puffs will slightly increase in size, and if they lie too close to each other, the dough may stick together.
Step 3: prepare the second layer of dough.
After the first layer of dough is evenly distributed on the baking sheets, proceed to the preparation of the second layer of dough. Sift again in a clean deep bowl 1 cup flour. Then we take a deep stew-pan, pour in it 1 glass of pure distilled water, add 110 grams of butter to it, put the container on a plate turned on at a strong level, and bring the ingredients to a strong boil.
After boiling, reduce the temperature of the plate to a small level, introduce it into the liquid mass, sifted wheat flour and almond essence.
We take a tablespoon, and continuously stirring the ingredients, boil them until thickened, this process will not take much time for about 1 - 1.5 minutes.
When the dough is thickened, remove the stewpan from the stove and drive four chicken eggs without shell into it.
Beat the ingredients with a hand mixer until a smooth velvet texture without lumps.
We divide the resulting mass by eye into 4 equal parts and lay out 1 portion for each rectangle formed from the first flour semi-finished product, distributing it with an even layer around the entire perimeter of the flour layers. We wash the mixer blades under warm running water, dry paper towels from excess moisture, and install it on the kitchen appliance again, it will still be needed.
Step 4: bake the Danish puff.
We check the oven, and if it has warmed up to the desired temperature, we send baking sheets with still raw puffs into it, placing one on the upper rack and the second on the middle rack. Bake flour products for 1 hour or until the upper crust of puffs becomes rosy. Then, alternately holding the baking sheets with kitchen towels, remove them from the oven. Using a kitchen spatula, we put the puffs on a metal wire rack and allow them to cool down a bit, 30 minutes will be enough.
Step 5: prepare the icing sugar.
We begin to prepare the icing approximately 20 minutes after the puffs have been removed from the oven. We take a deep stewpan, pour 2 - 3 tablespoons of pure distilled water into it, put the container on a stove included in a small level, and slightly heat the liquid, it should be warm, but not hot! After immediately remove the stewpan from the stove, add 2 tablespoons of softened butter, 1.5 teaspoon of liquid vanilla extract and 1.5 cups of powdered sugar into it. Beat the ingredients with a mixer to a homogeneous liquid consistency by turning on the kitchen appliance at low speed and gradually increasing it to the highest speed.
Step 6: make out the Danish puff.
When the icing takes the desired texture, and this will happen after about 5 - 7 minutes of intensive whipping, turn off the mixer and pour the already cooled layers with a fragrant, sweet mass. Using a kitchen knife, we level it around the entire perimeter of flour products with an even layer. Then we take slices of almonds and in an artistic mess we spread them on top of the glaze. We shift the puffs onto a large flat dish and serve to the sweet table.
Step 7: serve the Danish puff.
Before serving, it is advisable to cut the puff into portioned slices up to 4 - 5 centimeters thick. Savor this yummy with a cup of fresh herbal tea or with any other drink of your choice. Enjoy it!
Enjoy your meal!
- At the request of the puff, you can arrange any other icing based on juices.
- Puffs can be sprinkled with any other chopped nuts, such as hazelnuts, walnuts or pine nuts.
- Instead of baking paper, you can use parchment paper, but before laying the dough on it, it is advisable to grease the sheets with a small piece of butter.
- At will, in order to make the dough more convenient to work with, it can be wrapped in plastic wrap and sent to the refrigerator for 25-30 minutes, and then follow the instructions in the recipe.