Friday, 20 March 2009

Twisted Cheese Rolls芝士麻花面包

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.6 –Bread Magic - First published in May 2006 )

1 quantity ***Danish dough

For topping A: mix well
200ml fresh milk
80g instant custard powder

For topping B:

120g cheddar cheese (grated)
Some caster sugar

1. Remove Danish dough from the refrigerator, thaw if necessary. On a lightly floured surface, roll out dough into a rectangle. Cut into 6 inches X 1 inch strips.

2. Slit centre of each dough strip. Bring one end in through the slit. Redo a second time to give it a patterned bowknot effect.

3. Repeat process with all the strips. Leave them on a greased baking tray, spread apart. Let them proof for 1 1/2 hours.

4. Glaze with egg wash. Spread some topping A around the centre pith and add a sprinkle of cheddar cheese. Dust a little sugar on top. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Cool well on a wire rack.

***Basic Danish/ Croissant Dough
Ingredient A:
350g high protein flour
150g plain flour
50g caster sugar
7g salt
15g milk powder

Ingredient B:

1 egg - grade B
250ml water
2 tsps instant yeast

Ingredient C:

25g shortening

Ingredient D:
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)

1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.

2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.

3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.

Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.

Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.




1. 由冰箱取出面团,解冻后分成两份,放在撒上面粉的桌面上擀薄成方块,切成每份6寸X1寸长条状。

2. 在长条状中间切割开一条痕,将其中一端往外翻开成辨子状。

3. 重复以上步骤,排入抹油的烘盘内,再发酵一个半小时或至双倍体积。

4. 涂上蛋液,将卡斯达馅挤在丹麦面包中央,洒上芝士碎及糖,以180℃烘20分钟,放在网架上待凉。






1. A料放入搅拌器混匀,加入B料搅拌成粗面团,再加入C料继续搅拌成团及不粘手,用朔胶袋包好放入冰箱冷藏30分钟。
2. 撒少许面粉在(1)的表面,擀成长方形后,将解冻的D料置放在面团中间部位(面团必须比丹麦牛油长2倍,旁边各阔1寸),褶叠起来及封好边。
3. 将(2)擀成长方形,对折三层后用朔胶袋包起,放入冰箱冷藏20分钟。重复此步骤两次,最后包好后置放在冰箱至少两个小时或过夜,解冻后才用。



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