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Danish Pastry
Ingredients
- 500 gmsFlour
- 125 butter
- 100 margarine
- 60Sugar
- 10gmsSalt
- 15 gm Yeast
- 50 gm milk pwd
- 50gm vegit
- water 300 approx
Directions
1. Mix the flour and salt vegit together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball .
2. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Mix the margarine and butter and chill then use , in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
3. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for Danish pastry. Roll the dough out as thin as 1/4 inch to make pastries. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
4. To make Danish , roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place Danish on an ungreased baking sheet, and let rise until doubled. Preheat the oven to (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
5. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Custard Almond Danish
Ingredients
- 1 tablespoon cornflour
- 25gm vegit
- 250 ml milk
- 1 egg lightly beaten optional
- 2 tablespoons cream optional
- 25 g almonds [pwd]
- 3 tablespoons sugar
- 1/2 teaspoon vanilla essence
- 1 recipe Danish pastry
Directions
1. Mix all the ingredients except egg and cook over slow heat until thick let cool .
2. Use as needed into Danish pastry .
Jeera Biscuits & Sticks
Ingredients
- 600 gmsFlour
- 150 Butter / 100 margarine
- 60Sugar
- 20gmsSalt
- 20 gm Yeast
- 50 gm milk pwd or milk 1cup
- 100gm vegit
- water 350 approx
- Jeera [ cumin]
Directions
1. In a bowl, mix, vegit , jeera salt,flour, butter and , stir in milk Yeast Sugar add water as needed make a dough.
2. Roll cut strips place on lightly greased baking sheet Bake at preheated oven to (220 degrees C). for 9-15 minutes or until golden brown.
Sabudana puri or chakli
Ingredients
- 200gm Sabudana
- 200 gm Vegit flakes
- 1tbs Salt
- 1tbsChilli pwd
- water as needed
- Oil for frying
Directions
1. Soak Sabudana [ sago] overnight add vegit [soaked into a mash with water ] salt chilli pwd make a dough , make small flat circle of 1 inch and fry till crisp .
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