Week 8 : Cream Caramel and Danish Dough

Hi guys, this is Chellry for week 8 :)

This week we made cream caramel and danish dough

Firstly, I will tell you how to make cream caramel :)

1. Prepare Caramelized Sugar

- Put water and sugar in a pot

- Wipe the side from time to time with pastry brush to preven crystallization

- Stop cooking when caramel become light brown and put caramelize sugar in line mould

2. Prepare sweet egg custard mixture

- Combine vanilla and milk put in warm stove

- Put egg and sugar in mixing bowl. Cream until creamy white

- Pour warm milk into the mixture. Strain.

3. Bake cream caramel

- Pour mixture in prepared mould

- Bake in hot water bath at 180'C for about 35 to 45 minutes

5. Dress and serve

Now prepare for the danish dough :)

1. Prepare Danish Dough

- Combine strong and plain flour with yeast,sugar,salt,milk powder, and shortening

- Mix evenly until mixture resembles coarse meal

- Add egg and water

- Knead until elastic and smooth

- Form into a ball and put in mixing bowl

- Cover and chill dough for 10 minutes

After 10 minutes.....

- Make a cross in the dough using knife

- Roll to flatten (rectangle shape)

- Roll danish dough into rectangle

- Place the butter in the middle

- Roll and fold into half turn for 4 times

- Cover with plastic wrap and put in chiller for 10 minutes 

You need to do the laminating Danish Dough for 3 times :

1.

- Roll the dough with the wooden rolling pin
- Put little bit of flour so the dough not stick on the working station
- Follow the step above
- Cover with plastic wrap and put in chiller for 10 minutes

2.

- Roll the dough with the wooden rolling pin
- Put little bit of flour so the dough not stick on the working station
- Follow the step above
- Cover with plastic wrap and put in chiller for 10 minutes

3. 

- Roll the dough with the wooden rolling pin like the step before
- Cover the dough with plastic wrap
- Give the date when you make the dough
- Put in the freezer for 1 week :)