The Original Danish Pastry

Ingredients:

• 4-6  of flour
• 2 packs of yeast
• 3 of sugar
• 1/2 of salt
• 3 large eggs
• 1 of orange zest
• 1/4 of cardamom seeds
• 1 of vanilla extract
• 1 1/4 of milk
• 2 of butter

Directions :
When making Danish pastry is important to keep the weight very cold. 

In modeling small pastry, it is sometimes necessary to re-chill partially shaped mass until it is firm enough for the work to be done. 

When you first make the pastry, be careful to follow all the rules. 

Do not do it in the summer unless your kitchen is air conditioned. 

After gaining experience you can try short cuts, such as rolling out and bend the mass twice in succession, again without refrigeration. 

Another way to shorten the process is putting the money in the freezer between rollings. 

Usually 10 minutes in the freezer is sufficient. 

When you use this shortcut, you must be careful not to freeze the solid mass. 

The form can also be chilled pastry in the freezer. 

They can be cooked frozen bake extra time if allowed. 

Any youthful pastry Yeast, however, should never be kept frozen for more than a week or so, and it is preferable to bake pastry Anish within a day or two after being shaped. 

Place 4 cups flour in large bowl. 

Reserve remaining flour to the material. 

Make a well in center of bowl. 

If dry yeast is used, see instructions in the package. 

If fresh yeast is used, it cream with sugar and salt to make a syrup. 

Add the egg yolks or whole eggs, grated orange peel, cardamom soil, seeds and vanilla. 

Pour yeast mixture into well. 

Add a cup of milk and 1 / 4 cup butter cut into pieces. 

Mix with fingers, adding more milk if necessary to make a soft mass of average. 

Knead in bowl mass for 5 minutes or until it is smooth but not elastic. 

Flour and let it rest in the refrigerator for 30 minutes. 

While the weight is resting, remaining butter in a flat brick. 

Using some of the reserved flour on wax paper or pastry cloth, roll the butter in a square about 1 / 3 inch thick. 

Use plenty of flour under and on top of the butter to keep it from sticking. 

Drop it often as you scroll. 

Cut the square into 2 pieces. 

Place in the refrigerator between sheets of wax paper. 

Roll out bulk well-floured cloth to make a rectangle 3 times higher than in width and about 1 / 3 inch thick. 

Brush excess flour dough. 

Place a piece of butter in the center. 

Fold one end of mass over butter. 

Place remaining butter on top. 

Fold the second final on the butter. 

Press edges together. 

Turn mass, changing its position so that the short ends are parallel to the edge of the nearest table. 

Roll out on well-floured cloth, using a firm, even motion to spread butter with pasta. 

We tried to work quickly, but check often underneat the money to make sure it is not sticking. 

Deployment of a rectangele 3 times longer than wide, about 1 / 3 inch thick. 

Brush excess flour from surface. Fold the two ends of the body to meet in center. 

Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. 

Flour dough. Acooky place on the sheet. 

Cover with aluminum foil. 

Refrigerate for 1 / 2 hours. 

Repeat folding the material and 3 times more mass, chilling than 20 minutes between rollings. 

Be sure to change the position of the body at a time so that the short ends of mass are parallel to the edge of the table nearest where you can get the material. 

After the final bend, mass chill at least 3 hours before shaping and baking.