【书籍专题 · 面包大全】丹麦羊角面包

Core Points - The article provides a detailed recipe for making Danish croissants, highlighting the specific ingredients and steps involved in the process [2][3][7][8][9][14][15]. Group 1: Recipe Details - The main ingredient is Danish dough, with 600 grams of egg liquid used as needed [3]. - The dough is rolled out to a thickness of 0.4 cm and cut into triangular shapes measuring 2 cm wide and 10 cm high [3]. - The triangular dough is rolled from one side towards the sharp angle to form a croissant shape [7][8]. - The formed croissants are placed on a baking tray and allowed to ferment at a temperature of 28°C and humidity of 75% for 5 minutes [9]. - After fermentation, the surface is brushed with egg liquid before baking [14]. - The baking process involves using an upper heat of 210°C and lower heat of 200°C for 16 minutes [15].