Berliner Pfankuchen (Danish Pastry)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Berliner Pfankuchen (Danish Pastry)

		Indrulningsmagarine = 100 grams. (like cold)
120	g	Oil
395	g	Water (about 30 degrees)
50	g	Yeast
60	g	Sugar
875	g	Wheat flour

Instructions for Berliner Pfankuchen (Danish Pastry)

To prepare the Berliner Pfankuchen (Danish Pastry) recipe, please follow these instructions:

Dough has run for about 6 min, and then it flips out on the table, but just a little flour on.

So "banks" you magarinen out so it will be approximately 3 mm thick, and rolls the dough into about 1 cm thickness, and put magarinen on the Center and folds four edges over, so you get a næstent square piece.

So, scroll the far about 7 mm thick, and attach one end of the dough and puts it into 1/3 other 1/3 over so there will be 3 layers.

So rolls you again so that it will be long and about 7 mm thick. (remember if you put flour on the dough while you scroll, then brush it off for you put the dough together.

Now you repeat the merger so that again will be 3 layers, and rolls back down at approximately 7 mm, and makes it the last time with 3 layers. So you roll the dough down on ca 1/2 cm, and lets the Sun for about 10 minutes,

after which it rolled into a square on 42 x 35 cm, after which it is split into 6 x 5 pieces, so there will be 30 paragraphs total. now would they like to be reasonably square.

So put you about 10-15 grams (a BLOB) jam in (Prune, raspberry, Apple, everything can be used) the middle of the square, and then takes you the four "pointy" corners and folds them into so you again have a square where you have pressed the on the Center. It makes you a second time (a bit difficult). and flips them so with paddocks down to a melstrøget record, and asks them to uplift in about 30 minutes.

in while you have switched on the oil/palminen/Fryer, so that it is ready for when you need to have the Berliners in.

After the half hour, would they like to be twice as big, so take you so many that now can be in "Pan" and lets them swim for about 2 min (Tan), and turns them and the same on the other side.

Then take the up and place on paper towel or similar, and the next will be honored in the "pot". If you would like to keep track of what's what, so keep them separated throughout the process, so you don't have to open them all, to see what's inside!!. They can when they are cooled, invert sugar or sprinkled with icing sugar.