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17 ingredients, 11 steps, cooking Apple Raisin Danish Pastries

How are you every body, at this time you get present recipe Apple Raisin Danish Pastries with 17 ingredients and 11 steps. Below this is how to cook, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 11 stages of easy cooking Apple Raisin Danish Pastries.

Ingredients all Apple Raisin Danish Pastries

1. Prepare 185 grams : Bread (strong) flour.
2. You need 15 grams : Rice flour.
3. Prepare 3 grams : Dry yeast.
4. It’s 20 grams : Sugar.
5. Prepare 3 grams : Salt.
6. It’s 6 grams : Skim milk powder.
7. Prepare 20 grams : Beaten eggs.
8. Prepare 100 ml : Water.
9. Prepare 20 grams : Unsalted butter.
10. It’s 90 grams : Cultured butter (for folding).
11. You need : For the filling:.
12. Prepare 1 small : Apple.
13. It’s 20 grams : Sugar.
14. You need 1 tsp : Lemon juice.
15. Prepare 35 grams : Raisins.
16. Prepare 1 : Egg for finishing.
17. It’s 1 : Icing.

If all composition Apple Raisin Danish Pastries it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking Apple Raisin Danish Pastries

1. Make the filling. Slice the apple into 7 mm thickness and put into a sauce pan with sugar and lemon juice. Mix lightly and coat the apple slices with sugar. Put the pan on the heat and cook for about 10 to 15 minutes until the juice has evaporated. Add the raisins and leave to cool.
   
2. Make the Danish pastry. Put all the ingredients except the butter into your bread maker and press start. After 8 minutes leave the dough to rise by using the proving program.
   
3. After proving punch out the air and put the dough into a plastic bag. Put in the fridge and leave to rest for 3 hours.
   
4. Place the cultured butter onto a dusted work top and roll out into a 7 mm thick square with a rolling pin. Wrap it with cling film and put in the fridge.
   
5. Remove 3 dough from the fridge and place it onto a dusted work top. Roll out into a square and place the 4 cultured butter. Wrap the butter with the dough.
   
6. Roll out 5 dough gradually with a rolling pin into an about 3-mm thickness. Fold in 3 layers and wrap it with a plastic bag. Put it in the fridge and leave to rest for about 1 hour.
   
7. Remove 6 dough from the fridge. Roll out the dough again and fold in 3 layers. Wrap with a plastic bag and leave in the fridge to rest for about 1 hour. Repeat this process one more time and obtain a 27 (3x3x3)-layered Danish pastry. Wrap it with a plastic bag and leave in the fridge to rest for about 30 minutes.
   
8. Tip 7 dough onto a dusted work top and roll out into a 4 to 5-mm-thickness. Scatter 1 filling all over and roll up from the front. Brush a little beaten egg (not listed in the ingredients) thinly at the end and the pastry will stick together well. Place the pastry with the join side down and slice into 8 portions.
   
9. Place the portioned pastry onto a greased madeleine mould with butter. Leave to prove for about 50 minutes.
   
10. After proving brush the surface with beaten egg for a shiny finishing. Bake them in the 180°C preheated oven for about 20 minutes. After baking remove the pastries from the moulds and drizzle with icing while hot.
    
11. If you use madeleine moulds the sides look good.
    
12. Finish and Enjoy.

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